Mike's Savory Southern Onion Mushroom Gravy

Name: Mike's Savory Southern Onion Mushroom Gravy
Total time: 2100 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 (32 oz) boxes Beef Stock [with sodium - you'll use about 1 1/2 boxes]; 1 Medium Purple [red] Onion [rough chop]; 2 LG Viadailla Onions [rough chop]; 5 Cups Mushrooms [your choice - stems removed]; 1 box (2 oz) Lipton Onion Soup Mix [reserve 1 packet to be added later]; 3 tsp Cracked Black Pepper; 1/2 Cup Red Wine; 1 tsp Dried Thyme; 1 Cube Salted Butter; 3 tablespoons Corn Starch [1 1/2 tbsp water - added last]; 1 tsp Granulated Onion [added last]; 2 tsp Granulated Garlic [added last]; 3 tsp Kitchen Bouquet [added last]; 1 tbsp Worshestershire Sauce [added last]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Slather this delicious Southern gravy over everything from mashed potatoes, bangers [sausages] and/or to the side of french fries in a separate bowl. Or, directly over a poutine with cheese curds, noodles of any kind, rice, open faced beef or turkey sandwiches, steaks or hamburger steaks. So ya, pretty much anything other than flip flops and cupcakes. 😉

Be sure to use Viadailla Onions for their sweetness to combat some of the sodium in this dish. Or, simply employ a low sodium broth to help cut it out by half. All I know is that we DO love our salt down here in the South so, taste test and go from there! 😆

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

35 mins

6 servings

2 (32 oz)boxes Beef Stock [with sodium - you'll use about 1 1/2 boxes]
1Medium Purple [red] Onion [rough chop]
2LG Viadailla Onions [rough chop]
5 CupsMushrooms [your choice - stems removed]
1 box (2 oz)Lipton Onion Soup Mix [reserve 1 packet to be added later]
3 tspCracked Black Pepper
1/2 CupRed Wine
1 tspDried Thyme
1 CubeSalted Butter
3 tablespoonsCorn Starch [1 1/2 tbsp water - added last]
1 tspGranulated Onion [added last]
2 tspGranulated Garlic [added last]
3 tspKitchen Bouquet [added last]
1 tbspWorshestershire Sauce [added last]

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Steps

35 mins

1

Chop your onions and garlic and add it to your large pot. Add everything to it except for your broth, 1 Packet of Lipton Onion Soup Mix or anything that says, "added last."
2

Simmer mixture for about 10 minutes covered. Or, until onions are translucent. Stir regularly. Add small splashes of beef stock if you feel your onions and garlic are on the verge of burning.
3

Gently wipe your mushrooms with a damp towel. Chop your mushrooms, remove stems snd add to your pot.
4

Add beef stock until your cleaned mushrooms are fully submerged. Once simmering - add your 2nd packet of Lipton Onion Soup Mix. Mix well.
5

Simmer for 20 to 30 minutes depending upon how firm you prefer your mushrooms - covered. Stir regularly. Add additional beef stock as needed. Here's what your gravy will look like after 30 minutes.
6

Since spices and herbs can lose flavor during long simmer times - add your granulated garlic, granulated onion, Worcestershire and Kitchen Bouquet at this point. Stir well. Know your gravy will change color and become darker.
7

Now, mix your corn starch and water in a small bowl well until it's a smooth liquid.
8

Bring your gravy up to a steady boil and add 1/2 of your corn starch slurry mixture. Mix well, constantly and fast. Allow gravy to simmer for a minute. You'll see your gravy begin to thicken. Decide how thick you'd like it. Thicker? Add the other half of your slurry. If you accidently find it's too thick - no worries - just add a bit more beef stock and mix well.
9

Pour this delicious gravy over everything from mashed potatoes, bangers [meaning sausages] to the side of fries or, over a poutine with cheese curds. Noodles, rice, open faced meat sandwiches, steaks or hamburger steaks are fantastic pairings as well! This gravy pairs well with just about any entrée. We even been known to heat up bread and dip directly into it! Enjoy!

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MMOBRIEN @cook_2891564

on February 23, 2016 20:18

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!