Try this Leftover Pot Roast Boeuf Bourguignon recipe, or contribute your own.
Suggest a better description* 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
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Serving Size: 1 Serving (1077g) | ||
Recipe Makes: 6 | ||
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Calories: 774 | ||
Calories from Fat: 286 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 144.5mg | 44 % | |
Sodium 2218mg | 76 % | |
Potassium 1298.2mg | 34 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 46g | ||
Protein 42.7g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 774
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