Excellent recipe! I made it exactly as written the first time and served it with meatballs. Very good. I made it again the next day but this time I used beef broth instead of vegetable stock. I could not see or taste any difference. Both were excellent. Will be serving this at an upcoming wedding even for 200 guests.
This is by far the easiest, most delicious gravy I've ever made or tasted! It would be great with just about anything. We had roast potatoes and beef tenderloin - but I'd eat it just with fresh bread. I used Portobello's and I didn't use the wine because of hubby's allergy. It's amazing! Thanks!
Really good and simple recipe. After tasting it I thought it needed a little something so I added some thyme and that gave it the flavor I was after. Thanks so much for sharing this great technique, I'll be using it again.
Excellent! Didnt have Beef Broth so I whipped up a batch using a Knorr Beef Concentrate tub mixed with 2¾ hot water, ? pack of Lipton Onion Soup Mix, ½ teaspoon dried Parsely and a ¼ tsp Onion & Garlic Powder each. Didn't use any wine. Also used Brown Rice flower in place of regular flour. The results were a flavorful, extra thick gravy. The next time (and there will be a next time), I will use less Brown Rice flower or either more broth. Dropped some oven browned Omaha Steak Meatballs into the gravy once it was done (juices, fat, bits and all) & simmered on low for 15 minutes. Served the meatballs & gravy over Armenian Rice w/a side of seasoned Cauliflower & Brocolli. This was a huge hit for dinner!!!
Omg!!! This gravy is absolutely to die for!!!!!!! Made as directed used a cabernet because it was all I had and salted butter - fabulous!!!
Thanks for an amazing recipe! The flavours are divine! Had a simple steak and chips meal with this gravy
This was absolutely wonderful! I used beef stock instead of the veg. stock. Had a ton of mushrooms in frig that were "on the brink" of going bad...needed to do something ASAP! Love my steak and hamburgers and thought this would be great to add to "noodle dishes" too! Fabulous taste!
I used this recipe more as a guide to make mushroom gravy to serve over leftover turkey meatloaf. A combination of butter and olive oil were used to saute the mushrooms. Since it was being served with turkey chicken stock was used in place of vegetable. The recipe was quick and delicious. Something I will be making again.
A lovely rich flavouved gravy easily made with my pantry staples, we had it served over crumbed sausages & mashed potato. I had to add a little extra flour to thicken but was lovely nonetheless!