My hubs makes a fabulous dish with thinly sliced roast beef, we bought the frozen thin slices used for fondues. He'll put bacon, onion chives and mushrooms, green pepper slices, fresh parsley then roll the slices. The rolls are tied with cooking twine and browned in olive oil and garlic powder. When they are all done, put on warming dish and prepare sauce they will simmer in.
Need Atkinising of this sauce recipe:
2 cups water
1 T. chicken bouillon
1/3 cup rice vinegar
1/2 cup of brown sugar (plan to use Stevia to taste instead)
2 T. soya sauce
2 T. corn starch (what do i use instead as a thickener?)
1 T. Paprika
1 T. cayenne powder
fresh garlic pieces
Mix together and bring to a light boil, as sauce thickens, add roll ups and let cook on low heat for an hour or so.
We used to serve this with rice but now I make a baby spinach salad and green onions cut in 1/2 inch pieces, heads and tails. The sauce is sour cream, 1 tsp mustard, 1 pk splenda. Tossed together.
Can you suggest how to make this legal please and thank you.
How do I thicken this sauce
Linear Mode
