Mushrooms browned in the skillet make this Homemade Mushroom Gravy easy and a great addition to potatoes, pork chops or steaks. Easily doubled or tripled for the gravy boat lovers!
I am a gravy lover! I’m on of those that likes a little potato with my gravy not a little gravy with my potato. Seriously. Build me a pond with levies really high because then I can fill it with more gravy. It’s kind of like here on the farm. The bigger the levies the more they hold.
This mushroom gravy is quite simple and goes great over mashed potatoes or even a juicy pork chop or t-bone! You can use fresh or canned sliced mushrooms, whichever you have on hand. I’ve used them both ways. What I love about this dark gravy is you get the color from the beef broth, you don’t have to add any artificial coloring! I also don’t add any wine like some do… as I don’t usually keep any cooking wine on hand believe it or not. 😛
Quick and easy.. perfect for the finishing touches to almost any meal!
- 2 tablespoon butter
- 1/2 medium onion, minced
- 8 ounces mushrooms, sliced
- 3 cups beef stock
- 3 tablespoons flour
- 1 1/2 tablespoons water
- To Taste salt
- To Taste pepper
- In a saucepan, melt the butter and saute the onion for 2-3 minutes until tender. Then add the mushrooms, sautéing for another 2-3 minutes until tender.
- Remove from skillet.
- Add the beef stock, bringing to a boil.
- In a small bowl combine the flour and water; creating a slurry.
- Slowing pour into the boiling stock, stirring until thickened to desire.
- Return the onions and mushrooms to the stock and season to taste.
- Serve over your desired dish!
Thanks for stopping by! Hope you enjoy!