mushroom gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!

Salisbury Steak with Mushroom Gravy

yellow onion, divided (0.32)

beef (5.15)

breadcrumbs (0.13)

Worcestershire sauce, divided (0.05)

Italian seasoning (0.10)

salt (0.02)

tsp pepper (0.03)

Tbsp cooking oil (0.04)

mushrooms (1.69)

butter

Tbsp all-purpose flour (0.02)

beef broth* (0.20)

salt and pepper

Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy.

Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval.

Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.

While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir.

Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.

Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.

Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.

https://embed.mediavine.com/videos/jh5snriuydbirww9rcou

Salisbury Steak

This mushroom sauce is a great all-round sauce you can use for pretty much anything: It tastes great with chicken, steak, pasta, mashed potatoes or rice.

Mushroom Sauce

onion

garlic (minced)

brown button mushrooms (sliced)

thyme

salt + pepper (to taste)

flour

tomato paste

white wine OR extra stock

beef stock

heavy cream (optional)

Sauté: Heat the butter in a deep and wide skillet over medium heat. Add the onion, garlic and mushrooms and cook until they&#x27;re soft and lightly browned, about 5-10 minutes.

Season: Stir thyme, salt and pepper into mushrooms. Sprinkle pan with flour and stir in well. Stir in tomato paste and cook for 30 seconds, stirring constantly.

Deglaze the pan: Increase the heat to medium-high. Wait until pan sizzles, then pour the wine or extra stock over the mushrooms, scratching the browned bits off the bottom of the pan. Reduce the heat to medium-high and cook until almost all of the wine has evaporated.

Cook the sauce: Stir in the stock. Simmer the sauce until it has reduced by half. If sauce doesn&#x27;t thicken/you want a thicker gravy, stir in a slurry of cornstarch and water.

Finish: Take the sauce off the heat and stir in the cream, if using.

https://embed.mediavine.com/videos/zntnd2xfrt2pny9wwltm

This rich mushroom sauce is made from scratch with simple ingredients. A quick and easy gravy recipe to serve over meat, mashed potatoes or noodles!

Mushroom Sauce from Scratch

Thanksgiving Cabbage from Delish.com is perfect for your vegetarian friends and family.

Whole Roasted Cabbage

cabbage

tbsp. butter

dijon mustard

maple syrup

Worcestershire sauce (optional)

garlic powder

Kosher salt

black pepper

celery,

carrots,

yellow onion,

olive oil

tbsp. sage

tbsp. rosemary

tbsp. parsley,

onion, finely chopped

cremini mushrooms, finely chopped

sage

rosemary

tbsp. all-purpose flour

vegetable broth

Do you have vegetarians coming to your Thanksgiving dinner?

Just because it's golden and crispy on the outside it DOESN'T TASTE LIKE CHICKEN.  It doesn't absorb the sauce .The problem is too many layers.  You don't make a tent out of it and let the sauce melt and roll off the top of it.  You cut it in half and turn it so cut side is exposed and sauce goes through all the layers.

Had it for Christmas dinner. Everyone oohed and Ahhed and loved it. Absolutely delicious. The gravy was so good on other things too.

Amazing recipie my vegan family loved it. Evan my carnivorous grampa sam loved he said he will never eat turky agian. 1 question though is it gliten free and non gmo

I added a few potatoes, broccoli and quinoa and it was great!

Except Worcestershire is not vegetarian. It's main ingredient is fermented anchovies...

Cabbage Recipe is great!  Excellent! Does anyone know the name of the tune that’s playing. It’s excellent too. I Shazam’d it but, it gave me the wrong tune.  Thanks.

I made this last year for Thanksgiving and loved it. The gravy is so good I'm making it again this year. I do recommend roasting longer as our cabbage was slightly under done.

https://streaming.hearstdigitalstudios.com/2f3f8f95-75ee-403e-a903-3a971231214e/video_rover_16x9_1080p_hd_1545087078_43956.mp4

This roasted cabbage is the perfect vegetarian main dish for your Thanksgiving or Christmas dinner.

Vegetarians! You Need This Cabbage On Your Christmas Table

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Ridiculously Tender Beef Tips with Mushroom Gravy

chuck

all-purpose flour

onion, diced

baby Bella mushrooms,

½ teaspoon EACH: garlic powder AND sugar

EACH: onion powder, dried thyme, AND mushroom powder

Worcestershire sauce

bay leaf

pepperoncini peppers, thinly sliced

cornstarch

SEAR: Season the beef with the flour, a...

SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER: Place 2 cups of beef stock...

SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.

OR INSTANT POT:  Place 1 ½ cups of...

OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

This Instant Pot Pork Chops With Mushroom Gravy recipe is the best way to transform simple everyday ingredients into a special dinner. You don&#039;t need to spend much time in the kitchen either, plus this is made entirely in the instant pot. These pork chops are easy, delicious and perfect for your weekly dinner rotation!

Instant Pot Pork Chops With Mushroom Gravy

pork

salt

½ tsp pepper (or

mushrooms

chicken broth (low sodium)

tbsp soy sauce (low sodium)

Italian seasoning

tbsp all-purpose flour

heavy cream

tbsp parsley (chopped)

Prep Instant Pot:

Prep Instant Pot: Set the Instant Pot to the Saute setting and add the olive oil to heat.

Sear Pork Chops:

Sear Pork Chops: When the olive oil is hot add the pork chops and sear on all sides. Lightly season the chops with salt and pepper as they&#039;re searing. Do it in batches if not all the chops fit. Remove the chops from the Instant Pot and set aside.

Add Mushrooms:

Add Mushrooms: Add the mushrooms, onions and garlic to the Instant Pot and saute until the moisture in the mushrooms has evaporated and started to brown a bit.

Add Rest Of Ingredients:

Add Rest Of Ingredients: Add the chicken broth, soy sauce and Italian seasoning to the pot and stir well. Make sure to deglaze the pot by scrubbing all the brown bits from the bottom with a wooden spoon.

Cook:

Cook: Transfer the pork chops back to the instant pot and close the Instant Pot lid. Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 15 minutes. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure.

Remove Pork Chops:

Remove Pork Chops: Open the lid carefully and transfer the pork chops to a cutting board or serving platter. Set the Instant Pot to the Saute setting and bring the sauce to a simmering.

Make Gravy:

Make Gravy: Whisk the flour with the heavy cream and pour into the Instant Pot, a bit at a time until desired thickness. Cook for a couple minutes until the gravy thickens. Taste the sauce for seasoning and adjust as necessary with salt and pepper.

Serve:

Serve: Serve pork chops with mushroom gravy over mashed potatoes or rice.

Thick pork chops are fried until they are beautifully golden then covered with a luxurious mushroom sauce. This meal is really easy to make, yet is elegant enough for a special occasion.

Mushroom Pork Chops

Salt

Garlic Powder

Onion Powder

Black Pepper

pork chops)

White Button Mushrooms (sliced)

Canola Oil

Butter

Flour

Chicken Broth

Worcestershire Sauce

Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom sauce.

Season the pork chops on both sides with the remaining prepared seasoning mix.

Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.

Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 145°F at its thickest part.

Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting with foil and/or place them in the microwave or oven. They will stay warm away from drafts.

Do not wash the skillet.

Place the skillet back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms and the reserved teaspoon of seasoning mix. Cook the mushrooms gently for 3 minutes or so, stirring frequently.

Add the flour to the mushrooms, stir to combine well and cook for 1 minute, stirring frequently.

Raise the heat to medium and add the chicken broth and Worcestershire sauce, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally.

Taste the mushroom sauce and add salt to taste, if needed.

Serve the pork chops on a bed of mashed potatoes and top with a generous amount of the mushroom sauce.

Take your mashed potatoes to a whole new level with this rich, savory mushroom gravy! It&#x27;s fantastic on these garlic mashed potatoes as well as my mashed cauliflower and parsnip puree. Vegan.

Mushroom Gravy

shallot (finely chopped (⅓ cup))

cremini mushrooms (sliced)

tamari

garlic

thyme leaves

Sea salt and black pepper

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.

Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.

Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.

Slow Cooker Stew Meat with Gravy

lbs stew meat

onion powder

pepperonci peppers

beef broth

tbs water

In the slow cooker, pour in all the ingredients (minus the cornstarch slurry mixture) and set to high for 3 - 4 hours or on low 5 -6 hours.

Make the cornstarch slurry by mixing the "Cornstarch Slurry" together

40 minutes before the beef tips are cooked remove the bay leaf and stir the cornstarch slurry in

Cook on HIGH for 30-40 minutes or until the beef tips are cooked and the gravy thickens

Serve over mashed potatoes and enjoy

Recipe video above. Mushroom gravy is excellent served over steak or chicken. Though ask an Aussie and they&#039;ll tell you the best use is over a schnitzel – preferably with rosti, though mash rates highly too!Gravy colour note: The deepness and richness of colour will depending on the beef stock you use. Generally speaking, a better stock will have deeper colour = darker (nicer!) -looking gravy.Makes: 3 cups (freezes perfectly too!)

Mushroom Gravy (easy, from scratch, no drippings required)

/ 3 tbsp butter (, unsalted)

tsp garlic (, finely minced (~1 large or 2 medium cloves))

tsp salt

tsp black pepper

/ 2 tbsp butter (, unsalted)

tbsp flour (, plain / all-purpose)

beef stock / broth

Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.

Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.

Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt &amp; pepper partway through, and garlic towards the end). Remove to a plate.

Cook mushrooms:

Lower heat to medium. In the same skillet, melt the butter.

Add flour and stir continuously for 1 1/2 minutes so the roux doesn&#039;t burn. Don&#039;t worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.

While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.

Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn&#039;t burn on the base of the skillet.

Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).

Pour into a gravy jug and serve with everything! It&#039;s particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.

Gravy:

Tender &amp; juicy salisbury steaks made into burgers. WIth the gravy &amp; optional mashed potatoes! At first we thought about leaving out the mashed potatoes, but most everyone in the kitchen loved it with the potatoes. So we left as an optional awesome add-on.

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