photo by lets.eat
- Ready In:
- 3 cups fat free chicken broth or 3 cups vegetable broth
- 1 (10 ounce) can mushroom stems and pieces, include liquid
- 1⁄4 teaspoon black pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon chicken soup base
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 4 tablespoons instant potato flakes (Idaho)
- In a large frying pan, add broth, mushrooms and liquid and bring to boil.
- Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
- While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
- Use additional instant potato flakes if gravy is too thin.
- If gravy gets too thick, add small amounts of water.
- Adjust seasonings to taste.
- If you desire a brown color, add a few drops of (Bovril, beef concentrate).
- This gravy is excellent with roasts or chicken.
Questions & Replies
Got a question? Share it with the community!
see 15 more reviews
I made a roast and wanted to make a good beef gravy. I substituted anything saying chicken for beef, and made as directed in the recipe. I also used the drippings from the meat, as there was really no fat to speak of from my Tri Tip roast. The gravy was excellent! Nice and smooth and really flavorful. A perfect addition to my meat and mashed potatoes. I will treasure this technique for making gravy. Thanks Uncle Bill!
I had to improvise because I didn't have all the ingredients on hand. I used fresh chopped mushrooms instead of canned, 1 chicken bouillon cube for the chicken soup base, and two tbl of cornstarch mixed with 4 tbl or water instead of the potato flakes. Pretty tasty! (Looking forward to trying the recipe as it was written to taste the difference.)
RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.