Mushrooms and steak are a favorite culinary pairing. Combine mushrooms with onions, bean flour and a few other tasty flavors in a skillet to make this rich meat gravy. This thick home-made gravy is sure to please your family and guests. This delicious gravy only takes a few minutes to make and tastes great with beef or pork. Treat your loved ones to this tasty recipe often.
Mushroom Steak Pan Gravy Recipe
Serve with London Broil, Pork Loin, or your favorite choice of juicy, red 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 cream
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 prefer this thick as gravy, but you can add a tablespoon or so of water to make a thinner sauce.
Recipe doubles easily.
About the Author:
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. Deborah is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success.
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