| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
FRESH MUSHROOMS; SLICED |
| 4 |
tb |
BUTTER |
| 3 |
tb |
FLOUR |
| 2/3 |
c |
CHICKEN BROTH OR BEEF STOCK |
| 3 |
tb |
SHERRY |
|
|
SALT; PEPPER, RED PEPPER, AND SEASONINGS OF YOUR CHOICE TO TASTE., (I use a couple of squirts of Lea and Perrin.) |
INSTRUCTIONS
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.
VERY GOOD!
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@aol.com on Nov 7, 1999, converted by
MM_Buster v2.0l.
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