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1 stick unsalted butter
1/2 small onion, minced
1/2 pound fresh mushrooms, cleaned and sliced
2 (10-ounce) cans Campbell's beef broth/double strength
1/4 cup Madeira wine
1/4 teaspoon leaf thyme
Salt and pepper to taste
1-2 tablespoons roast beef drippings
2 tablespoons flour mixed with cup water
1-2 tablespoons fresh parsley, minced
Melt butter in saucepan. Add onion and cook until tender; do not let onion brown. Add mushrooms and saut lightly until juices are released. Add broth and wine and simmer on low heat for 15 minutes, adding thyme, salt and pepper.
Remove from heat and set aside. When roast is done, return gravy to medium heat. Stir in drippings and thicken gravy with 2 tablespoons flour that has been mixed with 1/2 cup water. (Adding more flour/water, as needed.) Stir in fresh parsley and keep warm. Makes 2 1/2 cups.
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