Delicious Mushroom Beef Gravy! After you cook a Roast Beef, Steak, Filet Mignon or Beef Tenderloin you need that extra something to finish it off. This is it!
Rich, thick and absolutely delicious! And I wouldn’t say that if I didn’t mean it!
Mom’s BEST Roast Beef Gravy
This from scratch gravy is made with marsala wine, garlic, mushrooms and beef stock and tastes delicious. It comes together quickly and can be made ahead.
So, whether you’re making a Steak, Roast Beef or Beef tenderloin Filet Mignon for Valentine’s Day, Christmas, New Year’s, Father’s Day or any special occasion, this is one thing you’d want on the menu.
It also goes well with rice, pork, meat loaf and even burgers!
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Easy to make and tastes great. Perfect compliment for any beef meal you're serving!
- 4 cups mushrooms – rough chopped-measure after chopping
- 1/3 cup shallots – minced – If you don’t have a shallot use an onion
- 1 tsp. garlic – minced
- 3/4 cup Marsala wine
- 16 ounces beef broth – I used low sodium canned
- 2 1/2 Tbs. all purpose flour
- 3 Tbs. unsalted butter – one is for the pan and two to finish the gravy
- Extra virgin olive oil
- Salt and freshly ground pepper
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Heat a heavy pan over medium heat. Add a swirl of the olive oil and 1 tablespoon of the butter.
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Add the shallots. Season with salt and pepper. Cook for about 2 minutes or until the shallots soften. Stir occasionally.
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Add the mushrooms. Season with salt and pepper. Toss to coat in the oil and butter. Cook for 5-7 minutes or until the mushrooms soften and darken a bit and the liquid released begins to cook off. Stir occasionally.
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Add the garlic. Stir. Cook for no more than 30 seconds, just until fragrant. Don’t let it brown.
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Add the wine. Mix through. Cook until the wine reduces by about half. It should take about 3-5 minutes. Stir occasionally.
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Combine the flour and the beef broth and mix thoroughly to combine. Be sure there are no lumps of flour.
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Pour the beef broth mixture over the mushrooms. Stir to combine. Bring to boil. Reduce the heat slightly and cook for 10-15 minutes or until it thickens. Stir occasionally.
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Add the remaining two tablespoons of unsalted butter. Stir through to combine.
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Taste and season with salt and pepper as desired.
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Serve over your favorite meat, mashed potatoes, rice, etc. I like mine over filet Mignon, steak or roast beef and mashed potatoes. ENJOY!!
This is part of a holiday meal by Diane Kometa from Dishin’ With Di. Below are links to the other dishes.
Pan Seared and Roasted Filet Mignon
Caesar Salad
Homemade Croutons
Roasted Asparagus
Garlic Mashed Potatoes
Homemade Chocolate Pudding
Tips and Tidbits About This Mushroom Beef Gravy
Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not over blend. Pour back into pot and reheat.
Instant mashed potato flakes will work as a thickener for gravy and produces no lumps.
Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any “skin” from forming on gravy as it sits.
Liquid gravy browner can be added to gravy to improve color.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!