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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 14 |
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Keep these ingredients on hand to make gravy for recipes that don't make pan drippings. Serve with meat loaf, Salisbury steak, hamburgers or even leftover roast beef or pork. Ingredients:
1 (4 ounce) can mushroom stems and pieces |
1/4 cup finely chopped onions or 1 tablespoon dried onion flakes |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1/8 teaspoon pepper |
1 teaspoon beef bouillon granules |
1/4-1/2 teaspoon browning sauce (optional) |
Directions:
1. Drain mushrooms, reserving liquid. Set mushrooms aside. Add water to mushroom liquid to measure 1-1/4 cups.
2. In a saucepan, saute onion in butter until softened. Stir in flour and pepper until blended. Add bouillon and mushrooms. Gradually add mushroom liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Yield: 1-3/4 cups.
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