Just as promised from Monday, here is the recipe for my thick and delicious mushroom gravy. This is perfect to serve with meatloaf, mashed potatoes and biscuits for dipping. You can also pair it with roast beef or London broil. It is packed with flavor and goes great with any beef you serve with it. I wonder how it would be on my Roast Beef Sandwich Melts? I bet the mushrooms would really kick it up a notch!
Recipe yields 6-8 servings
4 cloves garlic
1 small yellow onion
8 oz baby bella mushrooms
2 tbsp butter
4 cups beef stock
1 tbsp all-purpose flour
Salt & pepper, to taste
Start off by preparing your vegetables. Chop the onion, slice the mushrooms and mince the garlic.
In a small sauce pan, melt 1 tablespoon of butter. Add your vegetables and saute until fragrant and tender.
Watch for your mushrooms to reduce and that it when you should add the stock. Bring the stock to a rolling boil.
While the stock is boiling, combine the remaining tablespoon of butter with the flour to create a paste. I find it is easiest to do this with your hands to really mix it together. Break off a small piece of the paste and stir it into the gravy. This will help to thicken it up. Continue to add more paste until the gravy reaches your desired consistency.
Remove gravy from the pot and into a serving dish. Pour on top of my meatloaf from earlier in the week for a hearty and home style meal. Enjoy!