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BEST Brown Mushroom Gravy (from scratch)

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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!

5 from 6 votes
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BEST Brown Mushroom Gravy (from scratch)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy to make with a wonderful depth of flavor!

Course: condiment, Gravy, Sauce
Cuisine: Gravy
Servings: 6 servings
Calories: 151 kcal
Author: Kimberly Killebrew
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
  • 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
US Customary - Metric
Instructions

  1. 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.

  2. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.

  3. Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.

  4. 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)

Nutrition Facts
BEST Brown Mushroom Gravy (from scratch)
Amount Per Serving
Calories 151 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 530mg 22%
Potassium 310mg 9%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 7%
Vitamin C 3.8%
Calcium 1.4%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.
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28 Responses

  12. 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?

    Reply

      • 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.

        Reply

  14. This tastes exactly like the Jager sauce I remember from Manheim and stutgart! Thanks for this! Now to find a good spaetzle recipe.

    Reply

      • 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! :-)

        Reply

  16. 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!!!

    Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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