Yield: 1 servings
|1 pounds||FRESH MUSHROOMS; SLICED|
|⅔ cup||CHICKEN BROTH OR BEEF STOCK|
|\N \N||SALT; PEPPER, RED PEPPER, AND SEASONINGS OF YOUR CHOICE TO TASTE., (I use a couple of squirts of Lea and Perrin.)|
I made this quite by accident one night and found it very good, even rather "gourmetish," in fact. Try it, you will be surprised.
Sauté mushrooms in butter for about 5 minutes. Add flour by sprinkling over mushrooms, stirring all the while for about 2 to 3 minutes. It will glob up but just keep on stirring. Slowly add chicken or beef stock and sherry. Add seasonings. Continue to cook until it is as thick as you want.
TIP: You can dissolve bouillon or chicken cubes with water for stock or broth. Spoon gravy onto plate and then place steak on top of gravy, saving a few mushrooms to go on top of steak.
YIELD: Gravy for 2 - 4 steaks.
Posted to bbq-digest by DJack1393@... on Nov 7, 1999, converted by MM_Buster v2.0l.