Recipe: Beef and Mushrooms in Wine Sauce (using leftover pot roast)

BEEF AND MUSHROOMS IN WINE SAUCE

3 slices bacon, cut in 1-inch pieces
2 tbsp butter or margarine
1/2 lb mushrooms, thinly sliced
6 small onions, quartered
1 large clove garlic, crushed
1 1/2 to 2 cups cubed leftover Pot Roast
1 cup beef broth
3/4 cup dry red wine
2 tbsp flour blended with 1/4 cup cold water
1/4 tsp thyme
1/4 tsp fresh ground pepper or to taste
Minced fresh parsley (for garnish)
Hot cooked rice or boiled potatoes

In large heavy skillet cook bacon until crisp; drain on paper towels and keep warm. Drain all but 2 tablespoons drippings; add butter.

Saute mushrooms, onions and garlic over high heat about 5 minutes or until onions are almost tender, stirring often.

Reduce heat; stir in roast, broth, wine, blended flour, thyme and pepper. Simmer uncovered 10-15 minutes or until mixture thickens and flavors are blended, stirring occasionally.

Sprinkle with bacon and parsley. Serve over rice.

SERVING SUGGESTIONS:
For interest, serve with bow-knot or shell noodles. If desired, team with crusty bread and mixed green salad.

VARIATION:
For a nutritious and colorful one-pot meal, add 1 cup cooked or canned carrots and 1 cup frozen green peas the last 10 minutes of cooking.

Makes 4 servings
Source: magazine recipe clipping