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Brown Mushroom Gravy Recipe


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      Brown Mushroom Gravy

Category   Sauces
Sub Category   None
Servings   6

2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion ,finely chopped
1 clove garlic ,minced
16 ounces fresh mushrooms of choice ,cleaned and sliced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups strong beef broth
1-2 teaspoons balsamic vinegar (according to taste)
1/2 teaspoon sea salt plus more to taste
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Optional- For a creamy gravy, add a few tablespoons of heavy cream at the end

INSTRUCTIONS Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated. Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)
NOTES If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.
Serving Suggestions
German Jägerschnitzel

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