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

  1. Strain brisket pan juices and pour into a large measuring cup. Add water to make 2 cups broth.
  2. In a small dish, combine 1/2 cup pan juice broth and flour. Whisk until smooth. Add remaining broth, vinegar and Worcestershire sauce.
  3. In a medium saucepan, heat and stir broth over medium to medium-low heat until it thickens and comes to a rolling boil.
  4. 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.

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

Renal and renal diabetic food choices

  • 1/2 salt

Carbohydrate choices

0

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