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.
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