Brown Gravy

Brown Gravy
From: https://www.daringgourmet.com/best-brown-mushroom-gravy-from-scratch/


Intro	How To Serve	Recipe	Ingredients
Instructions

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!

Kimberlly Killebrew

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!

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 add “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 Tbsp 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 Tbsp of water and
simmer for a minute until thickened.


Mushroom Gravy Recipe

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 Tbsp of water at the very end
and simmer for a minute until thickened.

Enjoy!

Ingredients



Qty Meas Descr.
Ingredients
2  Tbsp 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  Tbsp  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  Tbsp  unsalted butter
4  Tbsp  all-purpose flour
2  cups  strong beef broth
1  tsp  dark balsamic vinegar
1/2  tsp  sea salt plus more to taste
1/2  tsp  sugar
1/4  tsp  dried thyme
1/4  tsp  freshly ground black pepper

Optional: For a creamy gravy, add a few Tbsp of heavy cream at the end

Qty	Meas	Descr.
Ingredients
2	Tbsp	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	Tbsp	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	Tbsp	unsalted butter
4	Tbsp	all-purpose flour
2	cups	strong beef broth
1	tsp	dark balsamic vinegar
1/2	tsp	sea salt plus more to taste
1/2	tsp	sugar
1/4	tsp	dried thyme
1/4	tsp	freshly ground black pepper


Instructions
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 
Tbsp of water and simmer for a minute until thickened.  

  


 Directions
1 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.
2  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.
3  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.
4  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).



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


Directions
1	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.
2	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.
3	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.
4	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).