2 sl Thick-cut bacon; chopped
2 tb Butter
1 md Yellow onion; diced
2 cl Garlic; diced/minced or
- pressed and chopped
8 oz Mushrooms; sliced (cremini
- preferred)
3 tb A-P Flour
1 tb Tomato paste
2 c Beef broth -OR-
2 tb GFS/Minor's beef base;
- mixed with:
2 c Tap water
1/4 ts Dried thyme
Salt & pepper
2 tb Half & half *
* Leave out for more savory, brown gravy
Over medium heat add the bacon, butter, and onion. Cook for 7 to
8 minutes, stirring occasionally, or until onions are very soft and
taking on color. Stir in the garlic and cook for another 1 to
2 minutes.
Add the mushrooms and cook for another 6 to 7 minutes, stirring
occasionally, until mushrooms soften and take on color.
Stir in the flour and thoroughly mix, 1 to 2 minutes. Stir in the
tomato paste and thoroughly mix, 1 to 2 minutes. Whisk in the
broth, thyme, salt, and pepper. Gravy should thicken once all
ingredients are thoroughly combined. Simmer for 5 to 10 minutes, or
until desired consistency.
Add the as the final step and remove from heat.
Serve immediately over potatoes or your favorite meat.
Note: You can cook the bacon first until nearly crisp before adding
the butter and onion. If using salted butter, watch your salt as it
and the already salty bacon may be enough already.
