Quick Beef Burgundy
Makes 4 servings

Ingredients:

• 1 - package fully cooked pot roast

• 1 - pound small mushrooms

• 2 - small onions, cut into wedges

• 2/3 - cup red wine

• 3/4 - teaspoon marjoram leaves

• 1 - Tablespoon cornstarch dissolved in 3 Tablespoon water

• egg noodles, cooked

Directions:

1. Into Dutch oven over medium heat, pour liquid from pot roast. 

2. Add mushrooms, onions, wine and marjoram leaves to liquid in pan. 

3. Bring to a boil. 

4. Reduce heat and simmer, uncovered, for 7 to 8 minutes or until vegetables are almost tender. 

5. Stir occasionally.

6. Cut pot roast into 1-inch pieces and add to pan. 

7. Bring to a boil and cook for 2 to 3 minutes or until you heat the beef through. 

8. Stir in cornstarch. 

9. Bring to a boil and cook and stir until thickened. 

10. Serve over prepared noodles.