↞ recipe box start page
Category: Glazes, Gravies & Sauces
Prep Time: Cook Time: Total Time: 3/4 hrs
Mushrooms:
1 Tbsp olive oil
3 Tbsp butter , unsalted
1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
14oz mushrooms , sliced ⅛" thick (white/button or Swiss/Cremini)
1/4 tsp salt
1/8 tsp black pepper
Gravy:
2 Tbsp butter , unsalted
4 Tbsp flour , all-purpose
2 cups beef stock / broth
1/4 tsp black pepper
Salt , to taste
Cook mushrooms:
1. Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
2. Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.
3. Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
Gravy:
1. Lower heat to medium. In the same skillet, melt the butter.
2. Add flour and stir continuously for 1 1/2 minutes so the roux doesn't burn. Don't worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
3. While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
4. Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn't burn on the base of the skillet.
5. Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).
6. Pour into a gravy jug and serve with everything!
Recipe Source: recipetineats.com
view more member recipes
Gravy - Mushroom Beef
view my recipes
print
save
Category: Glazes, Gravies & Sauces
Prep Time: Cook Time: Total Time: 3/4 hrs
Mushrooms:
1 Tbsp olive oil
3 Tbsp butter , unsalted
1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
14oz mushrooms , sliced ⅛" thick (white/button or Swiss/Cremini)
1/4 tsp salt
1/8 tsp black pepper
Gravy:
2 Tbsp butter , unsalted
4 Tbsp flour , all-purpose
2 cups beef stock / broth
1/4 tsp black pepper
Salt , to taste
Cook mushrooms:
1. Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
2. Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.
3. Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
Gravy:
1. Lower heat to medium. In the same skillet, melt the butter.
2. Add flour and stir continuously for 1 1/2 minutes so the roux doesn't burn. Don't worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
3. While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
4. Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn't burn on the base of the skillet.
5. Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).
6. Pour into a gravy jug and serve with everything!
Recipe Source: recipetineats.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hamburgers With Mushroom And Onion Beef Gravy
by sgre52160
Gravy 6 tbsp oil (may need a little more) 2 large onions, thinly sliced 8 oz fresh mushrooms, sliced (can use canned drained, fresh is better) 4 tbsp flour (use 5 tbsp for a thicker gravy) 2 cups
by sgre52160
Gravy 6 tbsp oil (may need a little more) 2 large onions, thinly sliced 8 oz fresh mushrooms, sliced (can use canned drained, fresh is better) 4 tbsp flour (use 5 tbsp for a thicker gravy) 2 cups
Fresh Herb-coated Beef Tenderloin Steaks With Mushroom Gravy
by sgre52160
Beef: 1 tsp salt 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1/2 tsp freshly ground black pepper 4 garlic cloves, minced 4 (4-oz) beef tenderloin steaks Cooking spray Gravy: 1 ts
by sgre52160
Beef: 1 tsp salt 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1/2 tsp freshly ground black pepper 4 garlic cloves, minced 4 (4-oz) beef tenderloin steaks Cooking spray Gravy: 1 ts
Gravy - Mushroom-onion
by samiller426
1 envelope Lipton recipe secrets onion-mushroom soup mix 2 Tbsp all-purpose flour 2 cups cold water 1. In medium sauce pan, mix soup mix and flour. Stir in water. Bring to a boil, stirring oc
by samiller426
1 envelope Lipton recipe secrets onion-mushroom soup mix 2 Tbsp all-purpose flour 2 cups cold water 1. In medium sauce pan, mix soup mix and flour. Stir in water. Bring to a boil, stirring oc
Meatloaf With Mushroom Gravy
by sgre52160
1 lbs ground beef 80% lean 4 oz ground veal 4 oz ground pork (Note: A meatloaf variety pack of beef pork and veal may be used.) 2 large eggs, at room temperature 3/4 cup milk 1/2 cup oatmeal 1/2
by sgre52160
1 lbs ground beef 80% lean 4 oz ground veal 4 oz ground pork (Note: A meatloaf variety pack of beef pork and veal may be used.) 2 large eggs, at room temperature 3/4 cup milk 1/2 cup oatmeal 1/2
Meatballs With Mushroom Gravy
by liza2448
1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1 egg 1 tbsp instant minced onion 1 tsp parsley flakes 1 tsp salt 1/8 tsp pepper 1/2 tsp Worcestershire sauce Mix all ingre
by liza2448
1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1 egg 1 tbsp instant minced onion 1 tsp parsley flakes 1 tsp salt 1/8 tsp pepper 1/2 tsp Worcestershire sauce Mix all ingre
view more member recipes