Prep 20 mins
Cook 0 mins
Another golden oldie recipe from a handwritten recipe card from 1960. A simple combination of beef broth and mushroom soup. You can serve it with meatloaf or hamburger patties for hot hamburger sandwiches. Or just top some french fries for 'chips and gravy'. Or use it to make hot beef, hot chicken or turkey sandwiches with leftovers. Slice cooked meat, place on a slice of bread, pour gravy on top. Add seasonings to taste.
- 3 tablespoons butter
- 3 tablespoons flour
- 1 (19 ounce) can beef broth
- 3⁄4 cup water
- 1 (10 ounce) can cream of mushroom soup
- Melt butter in saucepan over medium heat.
- Blend in flour. Cook for one or two minutes.
- Add broth and water gradually.
- Cook and stir until thickened, about 5 to 10 minutes.
- Add mushroom soup, stirring constantly, until fully blended.
- Lower heat and cook for another 15 minutes, stirring occasionally.
This is a great gravy! I will cut down on the broth a bit next time - we like gravy a bit thicker. This was great on rice with Recipe #330299 and a side of veggies. I like how versatile this recipe is, like others mentioned. You can add any veggies and it would really be good on any meat. Yum! Made for PRMR tag game. Thanks foodtvfan! :)
Great country stlyle gravy recipe! Hearty and sticks to your ribs! This is beefs best friend! Makes a great base gravey which can be tweaked to suit. I made it as written, but added Kitchen Boquet to darken it up. Next time I will try the "fresh onion and/or mushroom treatment", and maybe a splash of marsala or sherry to kick it up a notch - "BAM"! I will also be trying to make this gravy for poultry too, however subsitute chicken broth and cream of chicken soup.
this gravy is delicious i will be using this alot