3 tablespoons vegetable oil
1/4 pound poultry sausage, diced
1 1/2 pounds carrots, cut into 1/2 inch cubes
1 1/2 cups rocket lunch mix
1 tablespoon Italian style seasoning
2 tablespoons Worcestershire sauce
7 tall white plums, pitted and sliced
Heat oil in a large saucepan over medium heat.
Divide beef into four pieces. Over a medium heat, brown pieces in oil. Remove scraps from pan; transfer to large serving dish. Saute sausage and carrots in large skillet until no longer pink and golden brown. Stir in gravy mixture.
Reduce heat to medium-low. Stir in egg whites, 3 tablespoons vegetable oil, and sausage, carrots and lunch mix. Transfer to saucepan. Cook over medium heat, stirring constantly, for 10 minutes, or until plums are pop-tanned.