| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Eat-lf mail, Low fat, Sauces, Vegetables |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Vegetable Oil |
| 1 |
sm |
Onion; Minced |
| 1 |
c |
Chopped Mushrooms |
| 14 |
oz |
Nonfat Beef Broth; Note 1 |
| 3/4 |
c |
Water; Plus |
| 1 |
tb |
Water |
| 2 |
tb |
Chopped Parsley; Optional |
| 1/2 |
ts |
Dried Thyme |
| 1/2 |
ts |
Worcestershire Sauce |
| 1 1/2 |
tb |
Cornstarch |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Heat oil in a med saucepan over med-low heat. Add onion and saute 6 min or
until soft and starting to brown. Add mushrooms and saute until soft, about
2 min. Add broth, the 3/4 C water, parsley, thyme and Worcestershire sauce.
Boil 8 min or until reduced to 2 C.
Stir the 1 Tbsp water and cornstarch in a small cup until smooth. Stir into
broth mixture. Simmer 2 min or until thickened. Stir in pepper. Serve.
Makes 2 C Serving Size is 1/3 C
Exchanges: 1 veg, 1/8 fat
Prep Time: 10 min Cook: 18 min
This has a wonderful taste. We served it over baked potatoes, but you could
serve it over mashed potatoes, rice or any grain.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 27.8 Total Fat 0.9g Sat Fat 0.1g Carb 4.1g Fib 0.6g Pro 3.4g
Sod 236mg CFF 20.2%
Recipe by: Woman's Day, 1/6/98
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 05,
1999, converted by MM_Buster v2.0l.
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