Mushroom Steak Pan Gravy Recipe
Serve with London Broil, Pork Loin, or your favorite choice of juicy meat
2 Tablespoons grass-fed butter
Sea salt and black pepper, to taste
¼ cup yellow onions, diced
1 cup fresh sliced mushrooms
2 garlic cloves, minced
2 Tablespoons all-purpose flour, (*I use gluten-free, see which variety in notes below)
2 squirts Liquid Aminos
1 cup goat milk* (see notes below)
1 Tablespoon spicy brown mustard
Over medium heat, melt butter in a large skillet. Sauté onions, and mushrooms in butter for 5 to 8 minutes. Stir in the minced garlic and sauté two minutes. Stir in the flour to make a roux. Slowly stir in the Liquid Aminos and milk, and simmer until gravy thickened. Add the mustard and stir to combine.
The flour I use in this recipe is Bob’s Red Mill All Purpose Baking Flour. The main ingredient in this flour is Garbanzo bean flour. The flavor compliments the mushroom and meat sauce.
I use powdered whole goat milk for this recipe combining 2 scoops of the powder with ¾ cup of water. You can use half and half, if you prefer.
I prefer this thick as gravy, but you can add a tablespoon or so of water to make a thinner sauce.
Recipe doubles easily.
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. Check out Lowell and Deborah's super sturdy and handsome DIY Gardening Potting Bench Plans. Deborah is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success.