Leftover Pot Roast Boeuf Bourguignon

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Leftover Pot Roast Boeuf Bourguignon Ingredients

2 tb Butter	Water
1 Onion	2 tb Fresh thyme
4 c Sliced mushrooms -; (1 lb)	2 c Beef broth; see * Note
1 Garlic clove; minced	3 1/2 c Cubed leftover pot roast -;
Salt	1 Tomato; peeled, seeded,
2 c Red wine	And diced
1 Bay leaf	1 Bag Egg noodles - -; (12 oz)
1 ts Cornstarch

Instructions for Leftover Pot Roast Boeuf Bourguignon

* Note: If you have leftover roasting juices from the pot roast, remove the fat and add up to 1 cup of the juices when you add the beef broth for richer flavor. Halve onion and slice into thin strips. Melt butter in large skillet and add onion, mushrooms, garlic and pinch of salt. Cook over medium-high heat until onion softens, about 5 minutes. Add wine and bay leaf. Cook over medium-high heat until 3/4 of liquid is gone, 20 to 25 minutes. Dissolve cornstarch in 1 tablespoon water. Add thyme, beef broth and dissolved cornstarch. Simmer 10 minutes. Stir in pot roast and tomato and simmer 10 to 15 minutes, stirring occasionally. Meanwhile, cook egg noodles in plenty of boiling salted water until just tender to the bite, about 10 minutes. Yields 4 to 6 servings. Each of 6 servings: 530 calories; 451 mg sodium; 112 mg cholesterol; 19 grams fat; 53 grams carbohydrates; 26 grams protein; 1.20 gram fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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