Onion mushroom gravy

6 servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable Oil
1 small Onion; Minced
1 cup Chopped Mushrooms
14 ounces Nonfat Beef Broth; Note 1
¾ cup Water; Plus
1 tablespoon Water
2 tablespoons Chopped Parsley; Optional
½ teaspoon Dried Thyme
½ teaspoon Worcestershire Sauce
1½ tablespoon Cornstarch
⅛ teaspoon Pepper

Directions

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 ¾ 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 ⅓ C Exchanges: 1 veg, ⅛ 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@...>

NOTES : Cal 27⅘ Total Fat 0.9g Sat Fat 0.1g Carb 4.1g Fib 0.6g Pro 3.4g Sod 236mg CFF 20⅕%

Recipe by: Woman's Day, ⅙/98

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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