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Beef and Mushroom Gravy

Source of Recipe

“1999 Don Mauer & Associates, Inc.”
Beef and Mushroom Gravy
Makes 2 cups.

1/2 cup diced mushrooms
Vegetable oil spray
1/2 teaspoon gravy seasoning (Gravy Master, for example)
2 cups defatted, low-sodium beef broth
1/4 teaspoon black pepper, freshly ground
Pinch of dried thyme leaves, crumbled
2 tablespoons cornstarch
2 tablespoons defatted, low-sodium beef broth

Place a 1 1/2-quart non-stick saucepan over medium heat. Lightly spray the interior with the vegetable oil. Add the diced mushrooms and saute briefly until they begin to soften. Add the gravy seasoning sauce, beef broth, salt, pepper and thyme and bring to a boil. Lower heat to a simmer.

In a small bowl, whisk the cornstarch into the beef broth and then whisk into the simmering beef broth. Cook, whisking constantly, until thickened. Remove from heat

2 tablespoons equal: Calories: 6, Protein: trace, Fat: trace, Carbohydrate: 1.2 g, Cholesterol: none, Sodium: 66 mg.