How to make it

  • Heat oil in skillet on med-high and add flour to make a thin roux. Sprinkle with salt and pepper.
  • Stir constantly to avoid scorching.
  • When the roux becomes a nice opaque tan, slowly pour in the broth, whisking quickly as you do this to avoid lumps.
  • Turn heat down to med-low and let bubble (not boil) for about 5 minutes, to thicken, stir frequently to avoid scorching.
  • Then turn heat to low, cover and simmer about 10 minutes. Keep stirred!
  • Meanwhile, melt butter in another skillet and add onion, mushrooms, garlic and parsley.
  • Saute until onions are almost transparent.
  • Slowly pour in wine and saute vegetables until wine cooks down 3/4 of the way.
  • Add vegetables to beef gravy and bring heat back to med, let bubble about 5 minutes longer.
  • Remove from heat and serve over your choice.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    love mushrooms gravey a plus {over buscuits YUMMy thanks high5
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