- minutes or until meat is tender.
- Add asparagus; cook 2 minutes. Add the onion, green pepper and
- mushrooms. Mix beef broth and cornstarch; gradually add to skillet.
- Bring to a boil. Cook and stir for 3-5 minutes until thickened and
- vegetables are tender. Serve with rice. Yield: 6-8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.