Mushroom Tomato Sauce
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This sauce is wonderful with Poached Eye-Round Roast, but is equally delicious with other meats. INGREDIENTS 1/2 pound mushrooms, thinly sliced 2 tablespoons thinly sliced green onion 1 teaspoon reduced-calorie margarine 1/2 cup chopped, seeded tomatoes 3 tablespoons dry white wine 4 teaspoons all-purpose flour 3/4 cup defatted poaching liquid from Poached Eye-Round Roast OR beef broth 1/2 teaspoon dried thyme, crumbled Sauté the mushrooms and the green onion in the margarine in a medium-sized saucepan over very low heat until the mushrooms are soft, for 8 to 10 minutes. Stir in the tomatoes and the wine. Stir the flour into 2 tablespoons of the poaching liquid or broth in a small cup until the flour mixture is smooth. Add the remaining poaching liquid and the thyme to the saucepan. Stir in the flour mixture. Bring the combined mixture to boiling. Lower the heat and simmer for 1 minute, or until the sauce thickens slightly. Spoon 3 to 4 tablespoons of the sauce over each serving. Makes 8 servings NUTRIENT VALUE PER SERVING - 19 calories, 1 g protein, 0 g fat, 3 g carbohydrate, 86 mg sodium, 0 mg cholesterol