Burgundy Beef

Cooking Light
8 servings (serving size: 1 cup beef mixture and 1 cup noodles)


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1 (12-ounce) package uncooked medium egg noodles
1 (2 1/4 to 2 1/2-pound) package refrigerated fully cooked beef pot roast with gravy (such as Burnett and Son)
3/4 cup dry red wine
1/2 teaspoon dried oregano
1/4 teaspoon cracked black pepper
2 cups frozen pearl onions
1 (8-ounce) package presliced mushrooms
1/4 cup water
1 tablespoon cornstarch


Cook noodles according to package directions. Drain well; keep warm.

While the noodles cook, remove beef from package, reserving gravy. Cut beef into thin slices. Combine reserved gravy, wine, and the next 4 ingredients (wine through mushrooms) in a large nonstick skillet; bring to a boil. Reduce heat to medium; cook 5 minutes. Stir in beef, and cook 2 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Serve over noodles.

Created date

October 2003

Nutritional Information

Calories 394
Caloriesfromfat 19 %
Fat 8.3 g
Satfat 2.9 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 38.1 g
Carbohydrate 41.9 g
Fiber 1.9 g
Cholesterol 120 mg
Iron 5.3 mg
Sodium 457 mg
Calcium 38 mg