This is a versatile gravy for chicken, turkey, pork or beef. I love it because it doesn’t require any pan drippings. It’s beautiful in color and consistency. It can be made well ahead, refrigerated and heated up in the microwave prior to servings. It is very forgiving to make. Fresh is always better, but I’ve used canned mushrooms and garlic powder with no pronounced differences. (Oh, and btw – I’m Mom!)
- 1/8 cup butter
- 8 oz sliced mushrooms (canned mushroom will also work)
- ½ onion finely chopped
- 1 glove minced garlic or ¼ teaspoon garlic powder
- 1/8 cup flour (or as needed)
- 2 cups beef stock (one 14 oz can is fine!)
- Salt to season
- Thyme to taste
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme.
- Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
