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Ingredients
- 2 Tbsp. butter
- 1 x onion
- 4 c. sliced mushrooms - (1 lb)
- 1 x garlic clove chopped Salt to taste
- 2 c. red wine
- 1 x bay leaf
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
- 2 Tbsp. fresh thyme
- 2 c. beef broth see * Note
- 3 1/2 c. cubed leftover pot roast - (to 4 c.)
- 1 x tomato peeled, seeded, and diced
- 1 bag egg noodles - - (12 ounce)
Directions
- * Note: If you have leftover roasting juices from the pot roast, remove the fat and add in up to 1 c. of the juices when you add in the beef broth for richer flavor.
- Halve onion and slice into thin strips. Heat butter in large skillet and add in onion, mushrooms, garlic and healthy pinch of salt. Cook over medium-high heat till onion softens, about 5 min. Add in wine and bay leaf. Cook over medium-high heat till 3/4 of liquid is gone, 20 to 25 min.
- Dissolve cornstarch in 1 Tbsp. water. Add in thyme, beef broth and dissolved cornstarch. Simmer 10 min. Stir in pot roast and tomato and simmer 10 to 15 min, stirring occasionally.
- Meanwhile, cook egg noodles in plenty of boiling salted water till just tender to the bite, about 10 min.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 216 | 49% |
| Total Fat 24.11g | 30% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 344mg | 14% |
| Potassium 582mg | 17% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.19g | 1% |
| Protein 32.73g | 52% |
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