Quick beef burgundy recipe

Recipe for quick beef burgundy in our easy beef recipes collection.

Recipe ingredients

• 1, 2 to 2 1/2 pounds, package fully-cooked, boneless beef pot roast with gravy
• 10 ounces uncooked egg noodles
• 1 pound small mushrooms
• 2 small onions, cut into thin wedges, separated
• 2/3 cup Burgundy or dry red wine
• 3/4 teaspoon dried marjoram leaves, crushed
• 1 tablespoon cornstarch dissolved in 3 tablespoons water
• Chopped fresh parsley, optional

How to make quick beef burgundy

• Cook noodles according to package directions. Drain and keep warm.
• Meanwhile remove pot roast from package. Transfer gravy to Dutch oven.
• Cut pot roast into 1 inch pieces. Set aside.
• Add mushrooms, onion, wine and marjoram to gravy.
• Bring to a boil. Reduce heat to medium-low.
• Simmer, uncovered, 7 to 8 minutes or until vegetables are almost tender, stirring occasionally.
• Add beef. Bring to a boil.
• Cook 2 to 3 minutes or until beef is heated through, stirring occasionally.
• Stir in cornstarch mixture. Bring to a boil.
• Cook and stir 1 minute or until thickened.
• Serve over noodles.
• Sprinkle with parsley, if desired.

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