Kat's
Mushroom Mustard Sauce
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
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
Tabular: A flat-topped iceberg. Most show horizontal banding.