Entrees

1 HMR Beef Pot Roast with Vegetables and Gravy Entree
2 portabella mushrooms, cleaned, stems removed, and cut into 4 strips each
1 cup asparagus, trimmed, then steamed
1 teaspoon low-sodium soy sauce
1/4 cup broth (or water)

1. Remove beef from tray, reserving the
    gravy/vegetable mixture. Cut beef into
    4 strips.
2. In a skillet coated with non-stick cooking
    spray, saute the mushrooms in broth
    (or water) and soy sauce on medium heat,
    3-4 minutes until mushrooms are
    somewhat soft.
3. Remove the mushrooms from the pan and
    fan the mushroom strips on a plate,
    alternating mushroom strips and beef strips.
4. Add the gravy/vegetable mixture from the
    entree to the liquid remaining in the skillet.
    Heat until bubbling.
5. Pour the gravy/vegetable mixture over the
    beef and mushrooms.
6. Serve with steamed asparagus.