Quick Beef Burgundy Recipe

Tagged in Meats
Quick Beef Burgundy Recipe
Posted by RecipeRobot

Tagged: Meats


Do you like this recipe?



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.
Makes 4 servings.


  • 1 (2 to 2 1/2 pound) 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)

+ Add Comment or Review

Leaving a comment requires an account: sign up and create one for free, or Login here if you already have one


Food Fight

Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?