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Recipe: Burgundy Pot Roast (serves 2) (Reynolds, 1980)

Main Dishes - Beef and Other Meats
BURGUNDY POT ROAST

3/4 pound beef chuck arm steak, boneless, cut in cubes
1/2 cup beer
1 package (3/4 oz.) brown gravy mix
3/4 teaspoon paprika
1/4 cup dairy sour cream
Hot buttered noodles (for serving)

Place regular size (10 x 16-inch) Reynolds Oven Cooking Bag in 12 x 8 x 2-inch baking dish. Place beef cubes in bag.

Combine beer, gravy mix and paprika; pour over beef. Close bag with nylon tie. Marinate in refrigerator overnight.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Make 6 half-inch slits in top of bag.

Cook in oven 45 to 50 minutes or until beef cubes are done.

TO SERVE:
Stir in sour cream; spoon over noodles.

Makes 2 servings
From: Recipelink.com
Source: Recipe booklet: How to Cook for One or Two, Reynolds Metal Company, 1980
MsgID: 161211
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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