Gravy for Roast Beef W Cream of Mush

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

For the best mushroom gravy recipe, look no further!  Easy to make with an incredible depth of flavor, enjoy this versatile gravy over roasts, steaks, meatloaf, roast chicken, potatoes, schnitzel, Yorkshire puddings, vegetables and more!

Absolutely nothing beats homemade when it comes to gravy and there is no reason whatsoever to resort to the packaged stuff because one, homemade is easy enough to make; two, the packaged stuff is full of junk ingredients; and three, packaged doesn't come anywhere close to the flavor of made-from-scratch gravy!

Tips for Making the Best Mushroom Gravy

For a mushroom gravy with great depth of flavor, here are a few tips:  Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease.  Then cook the onions until they're nicely golden brown, which is key to the flavor of the gravy.  Do the same with the mushrooms, caramelizing them for optimal flavor.  While cornstarch can be used for thickening, flour is the best choice for flavor.  Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a few minutes.  This roux-like method of browning the flour is absolutely key to the flavor of the gravy.

Last but not least, for the ultimate flavor we're adding our "secret ingredient":  Ground dried porcini mushrooms.  These are like mushrooms on steroids and are my most favorite mushroom.  They contribute such an incredible depth of flavor and "umami" element that we STRONGLY recommend you making the effort to source this amazing ingredient.  Most well-stocked grocery stores carry them or you can find them here on Amazon.

If you'd like to make a creamy version of this brown mushroom gravy, simply stir in a few tablespoons of heavy cream at the end.

How to Serve Mushroom Gravy

This mushroom gravy is deliciously versatile. Serve it over roasts, steaks, meatloaf, roast chicken, potatoes, German Jägerschnitzel, Yorkshire puddings, vegetables and more!

Can I Make Gluten Free Mushroom Gravy?

Absolutely!   Simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

Mushroom Gravy Recipe

Let's get started!

Melt the butter (or beef drippings, lard or bacon grease) in a pan over medium-high heat and fry the onions until beginning to brown, 5-7 minutes.  Add the garlic and cook another minute.

Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.

Add the ground porcini mushrooms and cook another minute.

Add the butter and melt.  Add the flour, stir to combine and cook for 3 minutes, stirring frequently.  This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.

Add the beef broth, thyme, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water.

Note:  For a gluten free version omit the flour earlier on and instead stir in a tablespoon of cornstarch dissolved in 2 tablespoons of water at the very end and simmer for a minute until thickened.

Enjoy!

PIN ME!

For more delicious homemade gravy recipes be sure to try our:

• Onion Gravy
• Turkey Gravy
• Hamburger Gravy
• Sausage Gravy

BEST Mushroom Gravy

This mushroom gravy has an incredible depth of flavor and is delicious served over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course condiment, Gravy, Sauce

Cuisine Gravy

Servings 6 servings

Calories 151 kcal

• 2 tablespoons butter, bacon grease, lard or beef drippings
• 1 yellow onion ,finely chopped
• 1 clove garlic ,minced
• 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
• 1 tablespoon ground dried porcini mushrooms (if using dried porcini pieces grind them in a coffee/spice grinder or pound with a mallet in a ziplock bag)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups strong beef broth
• 1 teaspoon dark balsamic vinegar
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.

• Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.

• Add the butter and melt.  Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.

• Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using).

  Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.

Calories: 151 kcal | Carbohydrates: 8 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 30 mg | Sodium: 530 mg | Potassium: 310 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 350 IU | Vitamin C: 3.1 mg | Calcium: 14 mg | Iron: 0.8 mg

Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet on November 17, 2017

ortonmagnstowiter.blogspot.com

Source: https://www.daringgourmet.com/best-brown-mushroom-gravy-from-scratch/

Share this post