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!
Easy to make with a wonderful depth of flavor!
- 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
- 2 teaspoons balsamic vinegar
- 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
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)
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Nutmeg Nanny says
I have to make this for my husband!
Jen says
Nothing better than homemade gravy!! Definitely trying this next week.
Patricia @ Grab a Plate says
Wonderful! I’m a mushroom lover, and this gravy looks so rich and delicious! I may give this a whirl this year! Love it!
Krista says
These look tasty! I think a big steak would go great with them!
Kristen Chidsey says
I think I want to try this over the turkey this week. It is the perfect gravy.
Dorothy at Shockingly Delicious says
I am thinking of all the ways I can use this! So good!
Amanda says
Oh my goodness, I think I need a spoon!!
TidyMom says
I can’t wait to make this for my mom next time we have her over for steaks!
Megan Ancheta says
Wow, this looks rich and delicious! I can’t wait to try it!
carrie @ frugal foodie mama says
Dying over all of those mushrooms! This gravy looks amazing. :)
Abeer says
I love a good homemade gravy and adding mushrooms just makes it even better!
Jennifer says
Hi Kimberley, if I use the beef bouillon cube, would I have to add anything else to try and get the same depth as a beef stock?
Kimberly @ The Daring Gourmet says
Hi Jennifer, the beef cube will be fine. Happy cooking!
Stephen says
Have you ever used Better Than Bouillon? It comes in a jar. I use the chicken variety as a way to boost the flavor in borscht in I typically use low sodium boxed broth.
Kimberly @ The Daring Gourmet says
I have, Stephen, but I personally avoid it because of its ingredients.
Fran says
I love mushrooms and will be making this recipe next week. Thank you for all your recipes.
J says
This tastes exactly like the Jager sauce I remember from Manheim and stutgart! Thanks for this! Now to find a good spaetzle recipe.
Kimberly @ The Daring Gourmet says
Awesome, J, I’m so glad, thank you! I’ve got you covered on the Spätzle, too :) Here you go: https://www.daringgourmet.com/homemade-german-spaetzle/ And then of course you’ll also need an authentic Swabian potato salad recipe :) https://www.daringgourmet.com/restaurant-style-schwabischer-kartoffelsalat-swabian-potato-salad/
Beth says
This looks so good!! I’m going to try it. I know I’ll love it. Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Beth, I hope you enjoy it!
Beth says
It’s 5/9/18 and I made this TONIGHT! It was ABSOLUTELY DELICIOUS! I loved it, my husband loved it. My Beagle, Daffney, even had a little taste! Haha! My husband said this was the BEST mushroom gravy he has ever had, and the best I’ve fixed. I’ve fixed a few too. I agree with him. I’m keeping this and I’m so glad I tried it. FOR ANYONE OUT THERE WHO WANTS TO MAKE THIS, DO IT! You will not be disappointed. And by the way: I went EXACTLY by the recipe – to the letter. I added a little “splash” of 1/2 & 1/2 at the end. It was SO GOOD! :-)
Kimberly @ The Daring Gourmet says
Woohoo, I’m so happy to hear that, Beth, thanks for the feedback!
Bzzy says
I made this gravy to go with meatloaf….let me tell you….it was absolutely delicious!!!! I’m going to make again with some breaded pork sirloin cutlets next week!!! yummy!!!
Kimberly @ The Daring Gourmet says
That’s terrific, Bzzy, I’m thrilled to hear that, thank you!
Heidi Barnard says
Made this tonight! So flavorful. Thank you
Kimberly @ The Daring Gourmet says
Wonderful, Heidi, thank you so much!
Karen says
This was amazing. Prepared as written. Keeper. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Karen, thanks so much!
Luis says
I was a bit dubious of this recipe based on the pictures but it is LEGIT! The flavor matches the deep, dark lusciousness of the color. The vinegar gives it a slight tang that some might find out of sorts so feel free to leave it out if you wish. I added a 1/2 cup of red wine before the flour to add another layer of flavor.
Kimberly @ The Daring Gourmet says
Fantastic, Luis, I’m so glad you enjoyed it, thank you!
Rick says
Why is it my gravy is always a lighter tan color instead of this dark brown?……still taste great though
Kimberly @ The Daring Gourmet says
Hi Rick, that has everything to do with how long you “caramelize” the flour/butter. The darker that gets, the darker the gravy will be. I’m so glad you enjoyed the gravy, thanks for the feedback!