Mushroom Beef Gravy

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!

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Mushroom Beef Gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy to make and tastes great. Perfect compliment for any beef meal you're serving! 

Course: Side Dish
Cuisine: American
Keyword: Mushroom Beef Gravy
Servings: 4
Calories: 120 kcal
Ingredients
  • 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
Instructions
  1. Heat a heavy pan over medium heat. Add a swirl of the olive oil and 1 tablespoon of the butter.
  2. Add the shallots. Season with salt and pepper. Cook for about 2 minutes or until the shallots soften. Stir occasionally.
  3. 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.
  4. Add the garlic. Stir. Cook for no more than 30 seconds, just until fragrant. Don’t let it brown.
  5. Add the wine. Mix through. Cook until the wine reduces by about half. It should take about 3-5 minutes. Stir occasionally.
  6. Combine the flour and the beef broth and mix thoroughly to combine. Be sure there are no lumps of flour.
  7. 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.
  8. Add the remaining two tablespoons of unsalted butter. Stir through to combine.
  9. Taste and season with salt and pepper as desired.
  10. 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.

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Garlic Mashed Potatoes

Garlic Mashed Potatoes from scratch! Easy Recipe! Make a simple, creamy, mashed potatoes recipe with garlic, using red skin potatoes. Perfect with gravy!

Garlic Mashed Potatoes

Serve mashed potatoes topped with some delicious gravy! I have a homemade gravy for turkey and chicken recipes, that’s divine and can be made ahead, so that’s what I serve for Thanksgiving or when I just make a simple roasted chicken.

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Garlic Mashed Potatoes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Mashed potato perfection with a touch of garlic. Perfect for gravy of any kind!

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 245 kcal
Ingredients
  • 2 pounds Red bliss potatoes – washed
  • 1-1 1/2 tsp. finely minced garlic – sometimes I use a little more
  • 1/2 cup Whole Milk
  • 4 Tbs. Butter – softened
  • 3/4 tsp. Salt – plus more for cooking the potatoes
  • Few dashes of ground white pepper
Instructions
  1. Remove any imperfections or eyes from potatoes. Do not peel.
  2. Cut potatoes in half lengthwise and then into quarters. Cut them up, so they’re about the same size so they cook evenly.
  3. Place about one inch of water in a medium pot. Bring to a boil over high heat. Add 1/2 teaspoon of salt per cup of water. Add the potatoes and cover. When the water returns to a boil, reduce the heat to medium-low and simmer covered for about 20 minutes or until potatoes are fork tender, but not falling apart. Drain thoroughly.
  4. Heat the milk in the microwave until hot and steamy.
  5. Using a stand mixer, hand mixer or with a hand masher, beat/mash the potatoes until they have broken up and are smooth.
  6. Add the garlic and turn the mixer on low. Gradually add in the milk. Turn the mixer up and beat until fluffy. Scrape the bowl as needed. Do not over mix.
  7. With the mixer on low, add the butter, salt and pepper. Turn the mixer up and beat until creamy and well combined. Do not over mix. Add more salt and pepper to taste. Serve. ENJOY!

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Pan Seared and Roasted Filet Mignon Recipe

This Pan Seared and Roasted Filet Mignon Recipe is exactly what it says! A Filet Mignon Steak cooked in a pan, cast iron skillet or heavy frying pan and then finished in the oven.

It’s the best indoor method to cook the perfect steak.

It’s very easy and watching this video demonstration will show you how to cook steak at home just like a master chef!

Whether you want your steak rare, medium rare or well done, this simple technique will give you the results you want.

I prefer my filet Mignon medium rare, served with my Caesar Salad and Homemade Croutons, Garlic Mashed Potatoes, Mushroom Beef Gravy, Roasted Asparagus and top it off with a little Homemade Chocolate Pudding for dessert!

That’s a meal! You don’t have to be a chef to make an incredible meal! Perfect for Valentine’s Day, Easter, Father’s Day, New Year’s or anytime you want to make a special dinner.

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Pan Seared and Roasted Filet Mignon Recipe
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Pan Seared and Roasted Filet Mignon Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A unique way to cook the tenderest cut of beef to perfection! 

Course: Main Course
Cuisine: American
Keyword: Pan Seared and Roasted Filet Mignon Recipe
Servings: 2
Calories: 325 kcal
Ingredients
  • 2 8 oz. Beef Tenderloin Steaks – about 2 inches thick – at room temperature rinsed and patted dry.
  • Vegetable oil
  • Kosher salt
  • Freshly ground pepper
  • Cast iron skillet or heavy bottom pan – oven safe
  • Instant read thermometer
Instructions
  1. Place oven rack in the center position. Preheat oven to 400 degrees F
  2. Brush meat thoroughly with vegetable oil on all sides
  3. Season top and bottom with a layer of the kosher salt and freshly ground pepper. Be generous. The meat is thick.
  4. Set the meat aside and preheat your pan to medium high heat. It’s ready when a few spats of water dance on the top and quickly dry up. Be sure your oven is preheated before you put the meat into the pan.
  5. Place the meat into the pan. It should sizzle. And it will smoke slightly, so turn on the exhaust fan. Cook the meat for 2-3 minutes or until it becomes brown and has somewhat of a crust.
  6. This side will be your presentation side: the side the faces up on the plate. If it’s browning too quickly or burning, turn the heat down a bit. Turn the meat over and cook for 2-3 minutes until it get brown.
  7. Now brown the sides of the meat, but for only about a minute each. It’s ok if there’s a little bit that you missed.
  8. Once browned, place the pan into the oven and cook for about 5-7 minutes for medium rare. You should check it after 5 minutes, as oven temperature may vary. Use the finger test to check the doneness.

Enjoy!

Up Next:

Marinated Tomato and Cucumber Salad

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Marinated Grilled Chicken

This Marinated Grilled Chicken recipe is a healthy and simple chicken recipe that’s ready for grilling in 30 minutes and just delicious! Easy dinner recipe idea!

Marinated Grilled Chicken

Make this Easy Grilled Marinated Chicken Recipe for a quick and easy dinner tonight!

Instead of grilling outdoors on a charcoal or gas grill, you can cook the chicken in a heavy pan, cast iron skillet or grill pan on the stove top. Enjoy!

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Marinated Grilled Chicken
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 

Grilled chicken is a favorite for a backyard BBQ and you just can't go wrong with this recipe! 

Course: Main Course
Cuisine: Barbecue
Keyword: Marinated Grilled Chicken
Servings: 4
Calories: 280 kcal
Ingredients
  • 2 boneless skinless chicken breasts – about 6 ounces each – cut in half lengthwise into thin cutlets
  • 1/4 cup extra virgin olive oil
  • 1 T. balsamic vinegar
  • 1 Tbs. Dijon mustard
  • 2 tsp. finely minced garlic
  • 1 tsp. granulated sugar
  • 1/2 tsp. onion powder
  • 1/8 tsp. paprika
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme leaves
  • 3/4 tsp. salt – sea salt or kosher salt
  • 1/4 tsp. freshly ground black pepper
Instructions
  1. In a large bowl, add the marinade ingredients. Rub the dried herbs between your finger tips to break them up as you add them. Mix marinade thoroughly.
  2. Add the chicken and toss to coat with marinade. Cover the bowl with plastic wrap and marinate for 30 minutes at room temp or for longer marinating place in the fridge. Since the breasts are sliced thin, the marinade penetrates quickly, so I don’t go longer than an hour.
  3. Preheat grill or grill pan to medium-high. Cook for about 3-4 minutes on each side or until done. Remove cooked chicken to a clean platter.
  4. Allow chicken to rest for a few minutes before cutting. Enjoy!

Tips and Tidbits

Nix the chill before you grill! To cook chicken pieces quickly and evenly, let them stand at room temperature for about 45 minutes before placing them on the grate.

Chicken breasts or thighs should be turned only once when grilling.

Smoke it! To infuse rich flavor into the meat without tending to the chicken over a hot fire, smoke it from the outside in. Set presoaked hickory or applewood chips on the grill, close the lid — and voilá, instant smoker!

Marinating chicken for at least 30 minutes not only lets seasonings work their magic, but can also help lean pieces stay juicy once they hit the flame.

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Easy Crock Pot Recipe – The Secret To Perfect BBQ Ribs

You want your BBQ ribs to be fall-off-the-bone tender but don’t won’t to fire up the grill? This Easy Crock Pot Recipe is a great choice.

Easy Crock Pot Recipe

Crock pots are perfect for cooking ribs because they cook at such a low temperature over a long time. The covered slow cooker seals in the juices of the meat while it’s cooking.

But I can tell you that if you just throw ribs and bbq sauce in a slow cooker for 8 hours, you’ll get some fall-off-the-bone ribs, but they’ll be kind of funky.

The bbq sauce won’t have caramelized at all, and the liquids in the meat will have produced a really runny bbq sauce liquid.

Combine the ease of the crock pot with the easy secret tip (broiling for finish) and you’ll have yourself some pretty dang amazing ribs.

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Easy Crock Pot Recipe For Ribs

Step 1: Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off.

Step 2: Give the ribs a dry rub if you want. This step is optional. Some people like a good dry rub first for additional flavor.

Step 3: Put your ribs in the crockpot. Lather them with barbecue sauce. You can use a homemade sauce or a store-bought bottle. If you are going store-bought I recommend using Sweet Baby Ray’s. Just remember to save a little bit for later.

Step 4: Cook on low for 8 to 10 hours. The more racks in the pot, the longer you’ll need to cook.

Here’s the secret that makes the difference:

Step 5: Gently remove the racks and lay them out on a foil lined baking tray. Add more barbecue sauce on top.

Step 6: Broil under a broiler for 3-5 minutes until the barbecue sauce starts to bubble and caramelize.

Prep the ribs the night before you plan to cook them. You can also apply any rub you plan to use. Refrigerate overnight and you’re ready to go next morning.

Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time.

Need a rib rub for this Easy Crock Pot Recipe? Here’s a good one.

Ingredients

1/2 cup dark brown sugar
1/4 cup paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper

Directions

Whisk brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl until well-mixed and no lumps remain.

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Old Fashioned Deviled Eggs – Just Like Mom’s

Make Old Fashioned Deviled Eggs, “just like mom used to make”! Classic, basic, traditional deviled eggs, that are perfect for every occasion.

Using simple ingredients you make a traditional, old fashioned deviled egg with a creamy filling that tastes delicious and will keep guests coming back for more!

Without any special tools and using mayonnaise, mustard and sometimes relish, paprika or even with bacon or crab these deviled eggs are the perfect appetizer all year round.

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Old Fashioned Deviled Eggs
Prep Time
25 mins
Total Time
25 mins
 

Deviled eggs just like my Mom and Grandmom used to make!

Course: Appetizer
Cuisine: American
Keyword: Old Fashioned Deviled Eggs
Servings: 6
Calories: 180 kcal
Ingredients
  • 6 Hard Boiled Eggs – Peeled
  • 3 1/2 Tbs. mayonnaise
  • 1/2 tsp dry mustard
  • 1/4 tsp salt – or to taste
  • 1/8 tsp ground black pepper – or to taste
  • 1-2 Tbs. sweet relish or sweet pickle juice optional
  • Paprika -for dusting – optional
Instructions
  1. Slice eggs lengthwise. Into a bowl, pop out the yolk. See video.
  2. Using the tines of a fork, mash the yolks until very fine.
  3. Combine the salt, pepper and dry mustard. Add to the mayonnaise and mix well. If using the pickle juice, add it to the mayonnaise mixture.
  4. Add the mayonnaise mixture to the mashed yolks and mix well.
  5. If desired, stir in the relish and mix well.
  6. Using a spoon, fill each egg with the yolk mixture. Pile it up slightly, but not too much or you’ll run out. With a fork, fluff the yolk into peeks or swirls. Sprinkle with paprika if desired.

Enjoy!

Tips and Tidbits About Old Fashioned Deviled Eggs

Another option for stuffing the eggs is to put the yolk mixture into a piping bag fitted with a star tip and pipe it into the eggs. This makes a pretty presentation.

Up Next:

Secret Ingredient Deviled Eggs

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Twice Baked Potatoes With Bacon And Cheese

Twice Baked Potatoes With Bacon and Cheese are one of my favorite side dishes. They are very easy to make and can be whipped together in just a matter of a few short moments.

Twice Baked Potatoes With Bacon And Cheese

I top them with a few more green onions, so they look extra delicious, but they don’t need any help!

Creamy, cheesy potatoes with crispy bacon and onions twice Cooked to perfection!

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Twice Baked Potatoes With Bacon And Cheese
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
 

The worlds best twice baked potato!!!

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 265 kcal
Ingredients
  • 4 baking potatoes – about 8 ounces each – washed and patted dry
  • 3 Tbs. unsalted butter-soft
  • 4 Tbs. milk – room temperature
  • ½ cup sour cream – room temperature
  • 1 cup 4oz. shredded sharp cheddar cheese – divided
  • 10 slices of bacon – cooked until crispy – follow my easy oven cooking method below if desired
  • 5 Tbs. Green onions Scallions – sliced thin – just the green part
  • Kosher salt or fine sea salt
  • Ground black pepper
Instructions
  1. Preheat oven to 400 degrees F and place the oven rack in the center position. Put the potatoes directly on the oven rack and bake for about 1 hour or until tender, when pierced in center with a fork. Remove potatoes from oven using an oven mitt or pot holder. Set aside to cool, while you cook the bacon. Keep the oven on.
  2. Cook bacon in the oven: Line a baking sheet with foil and then place a wire rack over top of the baking sheet. Lay the strips of bacon on the rack, about 1 inch apart. Bake on the center rack of the preheated 400 degree F oven for about 20 minutes, until crispy. Remove from rack to paper towels to drain. Do not turn the oven off. Replace the greasy foil with a new piece and set the baking sheet aside.
  3. Note: The bacon can be cooked before the potatoes or while the potatoes are in the oven.
  4. Using a sharp paring knife, cut a thin lengthwise slice in the shape of a canoe, into the top of each potato and then remove the thin piece of potato skin. Using a spoon, scoop out most of the potato flesh into a large mixing bowl, leaving about ¼ inch of flesh remaining inside the skin, so the potatoes hold their shape. Place the potato shells onto the foil lined baking sheet.
  5. Mash the potatoes by hand with a potato masher, until no lumps remain. Add the milk and mash until creamy. Add the softened butter and sour cream to the mashed potatoes and season with salt and ground pepper to taste. Using a hand mixer on medium low speed, combine the mixture just until creamy.
  6. Add about half of the shredded cheese to the potatoes, reserving the rest for topping. Crumble 8 slices of bacon into the potatoes and set the other 2 slices aside and crumble for topping. Add 4 tablespoons of the green onions, reserving 1 tablespoon for garnish. Use a rubber spatula or wooden spoon and fold the ingredients into the potatoes to combine.
  7. Spoon the potatoes into the potato shells, allowing the mixture to mound above the potato skins. Top potatoes with remaining shredded cheese and remaining crumbled bacon.
  8. Bake on the center rack of the preheated oven for about 20 minutes or until the potatoes are heated through and the cheese is lightly browned and bubbly. Top with some reserved sliced green onions, if desired. Enjoy!

Tips and Tidbits About Twice Baked Potatoes With Bacon And Cheese

These can be made ahead of time, refrigerated, and then baked to reheat at 325F for 30 – 35 minutes.

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Fried Green Tomatoes

Do you ever see the movie from the 1990’s Fried Green Tomatoes? It was a great movie and real fried green tomatoes are even greater.

Fried Green Tomatoes

It’s that time of year in the South. Tomatoes have reached a mature size but they’re still green for now. It’ll be a few weeks before they start ripening. So everybody in the “know” is frying up green tomatoes.

They are a Southern classic! They’re really not that hard to make either. They’re actually really easy and take very little time. If you fry up a batch using this recipe you’ll never want to go without ’em!

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Fried Green Tomatoes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A great Southern treat for early Spring! 

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 165 kcal
Ingredients
  • 1 large egg lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes cut into 1/3-inch slices
  • Vegetable oil
  • Salt to taste
Instructions
  1. Combine egg and buttermilk; set aside.
  2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
  3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
  4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.

Tips and Tidbits For Fried Green Tomatoes

Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Like isn’t the word for fried green tomatoes IT’S LOVE. Try them on a burger. But fasten your seat belt first.

Sprinkle with Parmesan cheese when they are done cooking… Extra yummy!!

Add a Tablespoon or 2 of sugar to the flour/cornmeal mixture for an even better accent to the tomatoes

Mix together some mayonnaise and hot sauce for a red pepper sauce. Top with feta cheese and a little bit of the red pepper sauce.

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Fried Dill Pickles

Scrumptiously crunchy FRIED DILL PICKLES for the pickle lovers at heart. No one was more surprised than I to discover the mouth watering taste of a perfectly deep fried pickle!

Fried Dill Pickles

Pickles – Good.
Deep Fried Food – Good.
Deep Fried Pickles – HEAVEN!!

I would personally love to thank the person who was so bored as to experiment and come up with this wonderful concoction!

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Fried Dill Pickles
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 

Delicious appetizer for any occasion! 

Course: Appetizer
Cuisine: American
Servings: 4
Calories: 160 kcal
Ingredients
  • In a mixing bowl add...
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons corn starch
  • 3/4 cup seltzer water
  • 1/4 teaspoon kosher salt optional
  • Mix well.
Instructions
  1. In 12 inch flying pan or 3 quart heavy sauce pan on medium heat add...
  2. 2-3 cups vegetable oil (375 F degrees)
  3. Add pickles to tempura batter, gently drop coated pickles into hot oil and fry until lightly brown...about 2-3 minutes. Remove pickles from oil and drain on cooling rack.
  4. Serve immediately with your favorite dipping sauce or just eat alone!

Tips and Tidbits

Try this recipe with zesty pickle spears instead of slices (they retain less oil than an equal weight of slices AND it takes less time to coat and fry them all).

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Crockpot Chicken and Vegetables Mississippi Roast Style

This Crockpot Chicken and Vegetables Mississippi Roast Style is a recipe very similar to Mississippi Roast but it uses boneless/skinless chicken breast.

 

The fact is chicken is much, much cheaper than beef and maybe a little healthier. But this dish is not really designed to be healthy but to be good!

The Mississippi roast recipe is floating around all over the Internet.

It consists of a beef pot roast, Au Jus gravy mix, Ranch dressing mix, butter, and pepperoncini peppers. All the ingredients are assembled in a slow cooker and cooked for 8 hours on low. Easy Peasy.

This recipe uses the same technique but also includes green beans and potatoes for a complete meal with sides.

And it’s soooo easy. Just assemble everything in your slow cooker in the morning and when you get home in the evening dinner is ready.

All you need is maybe a salad and some dinner rolls or French bread and dinner is served.

Believe it or not, I like to have cornbread with this dish!!!

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Crockpot Chicken and Vegetables Mississippi Roast Style
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Crockpot Chicken and Vegetables Mississippi Roast Style
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

This Crockpot chicken follows the same technique as Mississippi pot roast.

Course: Main Course
Cuisine: American
Keyword: Crockpot Chicken and Vegetables Mississippi Roast Style
Servings: 2
Calories: 345 kcal
Ingredients
  • Two boneless skinless chicken breasts
  • 3 cups whole green beans fresh
  • 5 medium red potatoes cut up in chunks
  • 1 package dry ranch dressing mix
  • 1 package dry chicken gravy mix
  • 1/2 stick butter
  • 1/3 cup water
Instructions
  1. Wash and place green beans on one side of the Crockpot. Place the cut potatoes on the other side and the chicken in the center.
  2. Mix together the Dry Mixes and Sprinkle evenly over the chicken.
  3. Place the 1/2 stick of butter on top. Slowly pour the water on the vegetables (not  the chicken).
  4. Cook on low heat for 6-8 hours until the chicken is done and tender.

 

Enjoy!

Up Next: 

One Dish Chicken and Rice Bake

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