2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion ,finely chopped
1 clove garlic ,minced
16 ounces fresh mushrooms of choice ,cleaned and sliced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups strong beef broth
1-2 teaspoons balsamic vinegar (according to taste)
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
Instructions
INSTRUCTIONS
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 5-7 minutes or until
golden and the liquid from the mushrooms has
evaporated.
Add the butter and melt. Add the flour, stir to
combine and cook for about 2 minutes, stirring
continually.
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.
Serving
Suggestions
German Jägerschnitzel
Originally Submitted
8/31/2020
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