- Combine cornstarch and water until smooth; gradually stir into the
- pan. Bring to a boil; cook and stir for 2 minutes or until
- thickened. Serve with meat and vegetables.
- Yield: 8 servings (2 cups gravy).
Nutritional Facts: 6 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy equals 405 calories, 12 g fat (4 g saturated fat), 145 mg cholesterol, 404 mg sodium, 24 g carbohydrate, 4 g fiber, 49 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.