Super Easy Mushroom Gravy

• Produce

  • 1 8 oz package Button mushrooms
  • 1 Parsley
  • 1/2 cup Yellow onion

• Canned Goods

  • 2 cups Beef broth, low sodium

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Cornstarch mixed with
  • 1 tsp Pepper, coarse ground

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Dairy

  • 2 tbsp Butter

Found on noblepig.com

Ingredients

• 2 Tablespoons butter
• 8 oz package sliced button mushrooms
• 1/2 cup diced yellow onion
• 2 Tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1 teaspoon coarse ground pepper
• 2 teaspoons apple cider vinegar
• 1 Tablespoon cornstarch mixed with 1 Tablespoon water
• chopped parsley for garnish

Directions

• Melt butter in large saute pan over medium heat. Add mushrooms and saute until brown and most of the moisture has been released and evaporated; 8 minutes. Stir in onion and cook 2-3 minutes. Stir in flour, cook 1 minute more. Stir in broth and pepper and bring to a boil. Use your whisk to break up any obvious flour clumps. Turn down heat and let simmer and reduce, about 10 minutes. Combine cornstarch and cold water in a small cup. Slowly whisk cornstarch mixture into broth and continue whisking for one minute. Remove pan from heat and stir in vinegar. Garnish with parsley. Serve immediately or reheat later when ready to use. Keeps for several days in the fridge.