For the best mushroom gravy recipe, look no further! This is easy to make and has an incredible depth of flavor! You’re going to love this versatile sauce!
If you’re looking for a delicious brown mushroom gravy, look no further!
Absolutely nothing beats homemade when it comes to gravy and there is no reason whatsoever to resort to the packaged stuff because one, homemade is easy enough to make; two, the packaged stuff is full of junk ingredients; and three, packaged doesn’t come anywhere close to the flavor of made-from-scratch gravy!
For a mushroom gravy with great depth of flavor, here are a few tips: Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease. Then cook the onions until they’re nicely golden brown, which is key to the flavor of the gravy. Do the same with the mushrooms, caramelizing them for optimal flavor. While cornstarch can be used for thickening, flour is the best choice for flavor. Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a couple of minutes. This roux-like method is absolutely key to the flavor of the gravy.
Serve this delicious brown mushroom gravy over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!
Melt the butter (or beef drippings, lard or bacon grease) in a pan over medium-high heat and fry the onions until beginning to brown, 5-7 minutes. 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 2 minutes, stirring continually.
Add the beef broth, thyme, 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.
Enjoy!
Try this Brown Mushroom Gravy with our Authentic German Jägerschnitzel!
BEST Brown Mushroom Gravy (from scratch)
Ingredients
- 2 tablespoons butter, bacon grease, lard or beef drippings
- 1 yellow onion ,finely chopped
- 1 clove garlic ,minced
- 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,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)
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Cindy Louwho says
No, no and no. This is anything BUT authentic. Jägersoße does NOT have balsamic vinegar for the love of god. It has red wine. And bacon. SMH.
Adam Bortz says
No one said it WAS authentic Jägersoße. Balsamic vinegar is made from red wine, it is just left until the alcohol is evaporated off. you are getting almost the same flavors. if you fully read the recipe you would see at the base it says “Notes
**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme” I personally love this gravy, I use it on many things other than jeager schnitzel. Great on meatballs as well with pasta such as homestyle egg noodle.
Chef Bill says
My dear Adam. Having never been to Germany, I can’t speak to the authenticity of this recipe. However, the flavor of Balsamic vinegar is nothing like that of red wine. Balsamic vinegar, unlike most vinegars, is not made directly from wine but rather from grape must, a concentrated syrup made from boiled down grape juice. As a Chef, I’ve made dozens of variations of this recipe, including this one. My favorite “tweak” if you will, is to add a quarter cup of a good dark German beer along with the beef stock. Is it “authentic”? No idea. But, it’s dang good!
Elisabeth Reichert says
What happened to the white wine and sour cream. The gravy for jagerschnitzel always has sour cream added in at the end.
Anonymous says
no it does not
Angered chef says
What is wrong with you guys? OMG the complaints! This is a recipe for a damn good gravy NOT a recipe for jagerschnitzel!!!
Deden says
how long it can be stored in fridge
Doreen Kirby says
This gravy recipe sounds so delicious! I can’t wait to make it. Thanks.
Mary Kay says
Fabulous recipe, have received nothing but compliments when I’ve served it.
This recipe is a keeper!
Kimberly @ The Daring Gourmet says
Wonderful, Mary Kay, thanks so much!
Ola says
I’ve made this recipe twice now! I also added the broth that was left after cooking dried mushrooms, that gives an additional wonderful layer of flavour. Thanks for the recipe! (PS. I’m German and I would not hesitate to put the non-balsamic version of this recipe on a Schnitzel!)
Kimberly @ The Daring Gourmet says
Fantastic, Ola, thank you so much!
Cyndy says
I made this gravy and served it with jaegerschnitzel, it was wonderful!! We are having it again for our Christmas dinner!🎄🥰
Kimberly @ The Daring Gourmet says
That’s wonderful, Cyndy, I’m so glad you all enjoyed it, thank you!
Anthony says
This is the most incredible gravy I’ve ever tried. It’s so easy to make as well. My family loves it. I tried it with the vinegar once and all other times without it still amazing both ways but to me better without the vinegar.
Kimberly @ The Daring Gourmet says
Fantastic, Anthony, thanks so much!
Serena says
been looking for a mushroom gravy that is BROWN and doesn’t use wine. I’m not a wine drinker and I don’t want to go buy a whole bottle of wine just to use it for gravy one time for one person (me!) so this is a great substitute! Going to try it tomorrow over some rice.
Karen says
Excellent gravy. I made these to serve with meatballs and,everyone loved,them. Thank!
Kimberly @ The Daring Gourmet says
Wonderful, Karen, thank you!
Danielle says
Ive made this recipe several times for my Russian German husband and he loves it!!! Its amazing and we have it in schnitzel 💋
Kimberly @ The Daring Gourmet says
Fantastic, Danielle, thanks so much!