Rating: 5 stars 4.7
390 Ratings
  • 5 star values: 326
  • 4 star values: 53
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

This rich, brown mushroom gravy can be made with any type of stock, but I used beef stock here since I'm going to be serving the sauce with meatloaf.

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.

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  • Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.

Nutrition Facts

133 calories; protein 5.7g; carbohydrates 8.9g; fat 8.7g; cholesterol 20.3mg; sodium 63.1mg. Full Nutrition
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