Yield: 4 Servings

Kimberly Killebrew / Daring Gourmet

If you’re looking for a delicious brown mushroom gravy, look no further!

• 2TBS butter, bacon grease, lard or beef drippings
• 1yellow onion ,finely chopped
• 1clove garlic ,minced
• 16oz fresh mushrooms of choice, cleaned and sliced
• 4TBS unsalted butter
• 4TBS all-purpose flour
• 2cups strong beef broth
• 2tsp balsamic vinegar
• ½tsp sea salt plus more to taste
• ½tsp sugar
• ¼tsp dried thyme
• ¼tsp freshly ground black pepper
• Optional: For a creamy gravy, add a few TBS of heavy cream at the end

Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.

Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.

Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.

Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)