Madeira Mushroom Gravy (to go with oven roast) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This recipe makes the assumption that you are serving it with a roast. I have had many compliments on the flavor of this gravy. The recipe was originally in a 1989 book called The Spirit of Christmas Book Three Ingredients:
2/3 cup water |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons fresh lemon juice |
1/2 lb fresh mushrooms, sliced |
1/4 cup butter or 1/4 cup margarine |
1/2 cup finely chopped onion |
1 1/2 cups beef broth |
2 tablespoons tomato paste |
1/2 cup madeira wine |
2 tablespoons flour |
salt and pepper |
Directions:
1. Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
2. Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
3. Add beef broth, tomato paste and madeira wine, blend well.
4. Stir in the mushrooms and flour.
5. Stir until the gravy is slightly thickened.
6. Season to taste Serve.
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