This recipe has become a staple in our house....with the exception of a few changes. I added fresh, sliced roma tomatoes after the onions and bell pepper cooked for about 6 minutes. I also cooked the veges in a 3/4 cup of chicken stock. Be sure to add the cornstarch at the end,since the addition of the chicken stock makes the gravy more soupy.

Reviewed On: Aug. 14, 2009