Family Tested & Approved
ground black pepper, to taste
onion, finely chopped
fresh garlic, minced (about 3 cloves)
fresh mushrooms, sliced
Heat oil in skillet on medium-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 medium-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 medium, let bubble about 5 minutes longer.
Remove from heat and serve over your choice.