Low-Fat
Dijon
Mushroom Potatoes
Prep. Time: 0:25
Serves: 4
1 med. onion -
chopped
1 med. green bell pepper - seeded, chopped
1 sm. carrot - peeled, grated
1/2 Lb. mushrooms - sliced
1/2 cup beef stock
1 Tbls. soy sauce
1 Tbls. Dijon mustard
1 Tbls. cornstarch
fresh ground black pepper - to taste
4 baked potatoes
-In a large frying pan, sauté the vegetables in the stock
until most of the liquid is gone and the vegetables are
soft.
-Mix the remaining ingredients together in a bowl, adding
a bit of water if you wish (makes a thinner sauce) and
add to the vegetables in the pan.
-Mix well and cook, stirring constantly, over low heat
for about a minute until thickened.
-Pour over hot, split baked potatoes.
Make It A Meal: Serve with
Oven Baked Pork Chops
and Curried Cauliflower
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