| 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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