Ingredients
1/4 cup julienned sweet red pepper1/4 cup julienned sweet yellow pepper1/4 cup chopped onion2 tablespoons sliced celery2 tablespoons chopped carrot2 tablespoons butter1 tablespoon all-purpose flour1/8 teaspoon pepper1 cup milk1-1/2 teaspoons chicken bouillon granules1 boneless fully cooked ham steak (1 pound)
Preparation
In a large skillet, saute the peppers, onion, celery and carrot in butter for 3-4 minutes or until crisp-tender. Sprinkle with flour and pepper. Gradually whisk in milk and bouillon until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Meanwhile, cut the ham steak into four pieces. Cook in a large skillet coated with cooking spray over medium heat for 2-4 minutes or until browned on both sides. Serve with vegetable mixture.
