Mushroom and onion gravy

Lynn Socko


This is so easy to make, but remember, it's only as flavorful as the broth! I always make my own stock to cut down on the sodium, but you get so much more flavor this way.

pinch tips: How to Use a Whisk



makes about 2 1/2 c.


20 Min


2 c
homemade or good quality beef stock
1 c
mushrooms, sliced (i like portabello)
1/2 medium
sweet onion, sliced
2 Tbsp
olive oil
1 c
water, cold
2 Tbsp
salt and pepper to taste

Directions Step-By-Step

Saute mushrooms and onions in olive oil for about 10-15 min till onions are tender. Remove from pan.
Add 2 c. of beef stock and heat until hot. Reduce heat to med-low. Mix together 2 TBL. of cornstarch with 1 c. of COLD water. Mix till all lumps are gone. Pour into beef stock. Stir with whisk frequently until gravy has thickened. Remove from heat and add mushrooms and onions back into gravy. Mix with spoon to combine.
Helpful hint: If your gravy isn't as dark as you would like, add 1/2 tsp. of Kitchen Bouquet.

About this Recipe

Course/Dish: Gravies
Other Tags: Quick & Easy, Healthy