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

It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		La, Times	6	servings

INGREDIENTS

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

INSTRUCTIONS

* 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.

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