Print Portions:
8
Serving
Size:
1/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- pan juices from cooked beef brisket
- 2 tablespoons all-purpose white flour
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
Preparation
- Strain brisket pan juices and pour into a large measuring cup. Add water to make 2 cups broth.
- In a small dish, combine 1/2 cup pan juice broth and flour. Whisk until smooth. Add remaining broth, vinegar and Worcestershire sauce.
- In a medium saucepan, heat and stir broth over medium to medium-low heat until it thickens and comes to a rolling boil.
- Remove from heat. Serve over cooked meat.
Helpful hints
- Substitute 2 cups low-sodium broth if pan juices are unavailable.
- A hot roast beef sandwich with beef brisket gravy makes a tasty lunch.
- For smooth, lump-free gravy, stir flour into a small portion of broth before adding to heat.
- Avoid heating gravy too quickly. Use medium-low to medium heat, and stir constantly as mixture starts to thicken.
Submitted by: the ²ÝÝ®ÊÓƵ dietitian team.
Nutrients per serving
Calories 25
Protein 1 g
Carbohydrates 3 g
Fat 1 g
Cholesterol 0 mg
Sodium 116 mg
Potassium 42 mg
Phosphorus 16 mg
Calcium 2 mg
Fiber 0 g
Kidney and kidney diabetic food choices
- 1/2 salt
Carbohydrate choices
0
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