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Ingredients20 m servings 32
Original recipe yields 16 servings (2 cups)
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
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- Cook's Note:
- You can use onion instead of shallot, if you prefer.
Per Serving: 32 calories; 2.1 2.2 1.4 5 46 Full nutrition
ReviewsRead all reviews 2
Delicious. My wife dosen't usually like mushrooms but LUVS this gravy over spaetzle!