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Mushroom Beef Gravy

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

Course Side Dish
Cuisine American
Keyword Mushroom Beef Gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!!