This recipe for Mushroom Gravy is a slight variation to the Brown Gravy recipe I posted before. It simply adds sautéed mushrooms to the gravy.
Gravies are easy to make and so easy to vary to your tastes. This particular gravy is the one I use for Meatloaf, Salisbury Steak and Roast Beef.
I use unsalted butter so I can adjust the salt to my taste by adding it the salt in.. you can use salted butter if you prefer.
If you do have meat drippings.. use them in place of some of the butter… I always use at least some butter.. I think it adds to the taste.
Adjust the seasonings to your taste … even add other seasonings that you think will go with the meal you’ll use it with.
I know the Dijon mustard seems odd… but it really does work well in this.
Recipe: Mushroom Gravy
All you need:
8 oz. fresh mushrooms, sliced
4 tablespoons unsalted butter, divided
2 tablespoons flour
1 can beef broth or about 1 ¾ cups of beef broth
¼ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
All you need to do:
In a medium skillet, melt 2 tablespoons butter over medium heat.
Add the mushrooms… and sauté until soft. Set aside.
In a small saucepan, melt the butter over medium heat.
Add the flour and mix (make a roux).
Allow the butter and flour to cook for about 2 minutes .. to cook off the flour taste.
Gradually add the beef broth while whisking the sauce. Whisk until all lumps are out.
Add the remaining ingredients and whisk until gravy thickens… about 5 minutes or so.
Adjust seasonings to your taste.
Remove the mushrooms from the skillet with a slotted spoon and add them to the gravy.
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