Burgundy Beef

Ingredients

• 1 tablespoon cornstarch 
• 0.8 cup cooking wine dry red
• 12 ounce extra wide egg noodles uncooked
• 8 ounce pre mushrooms 
• 0.5 teaspoon oregano dried
• 2 cups pearl onions frozen
• 0.3 teaspoon cracked pepper black
• 2.3 pound beef pot roast refrigerated with gravy (such as burnett and son) fully cooked
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. Cook noodles according to package directions.
2. Drain well; keep warm.
3. While the noodles cook, remove beef from package, reserving gravy.
4. Cut beef into thin slices.
5. 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.
6. Combine water and cornstarch in a small bowl.
7. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly.
8. Serve over noodles.