I just found out that my ten year old grandson likes his steak with mushroom gravy. As this is something that my own children would never have requested, this came as a big surprise.
Having never made this before, I looked on the internet and found a very simple recipe. Amazing enough, I had all the ingredients, even the mushrooms.
I had a large jar of dried Shitake mushrooms and all I had to do was put a handful or two in a pot of boiled water for ten minutes to reconstitute and Voila. I chopped them up with my kitchen shears.
I used ‘I Can’t Believe it’s Not Butter’ for the butter and it was just fine.
I didn’t have beef broth, so I used chicken broth (which I make all the time) and added some beef bouillion for flavor, as it was going to be served on meat. Next time I’ll try it on chicken and just leave out that last part.
Mushroom Gravy RecipeMushroom Gravy Recipe
What isn’t great topped with a nice mushroom gravy recipe? Whether served over steaks, meatloaf, or roast chicken, this versatile sauce is a winner. Easy to make, and so much better tasting than any jarred or packaged sauce mix. This basic mushroom gravy recipe can be made with chicken, beef or vegetable broth depending on how you plan to serve it.Makes About 4 Cups of Mushroom Gravy

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 1/2 stick (1/4 cup) butter
  • 1 pound mushrooms, sliced
  • 1/3 cup flour
  • 1 quart cold beef, chicken or vegetable stock or broth
  • 1/2 tsp dried thyme
  • salt and fresh ground black pepper to taste

Preparation:

Melt the butter in a large saucepan, over medium-high heat. When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated, and they’ve begun to brown. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.Whisk in 1 cup of the cold broth. Once incorporated, pour in the rest of the broth, and add the thyme. Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally. Season with salt and fresh ground black pepper to taste. Serve hot.Note: For thicker gravy, turn heat up to medium, and reduce to desired thickness. For thinner gravy, simply add more broth.
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