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Mushroom pan gravy

Contributed By: Philip, FL | See all of Philip's recipes
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Active Time:  10 Minutes
Total Time:  15 Minutes
  4 servings
Quick, easy and works well on meat, poultry, potatoes, and egg noodles.
Pan juices from browning meat
1 cup chopped onions
2 tbl balsamic vinegar
1 cup sliced mushrooms
1 tbl flour to make a roux
stock to make gravy.
Brown meat on both sides in a hot skillet and finish in a 350 deg oven for 10 minutes or less depending on thickness

Set meat aside and keep warm. Lower skillet heat to medium.

Add chopped onions and cook to carmelize slightly

Move onions to one side of skillet, add balsamic vinegar and reduce until thick syrup and combine with onions.

Add mushrooms and cook until they give up their liquid

Sprinkle with flour and stir until flour is cooked. Two or three minutes.

Add stock slowly while stiring with a wooden spoon to keep lumps from forming. Any lumps should be rubbed out as soon as they appear. Veggies get stuck in a whisk.

Bring to a boil while stiring to thicken. Add salt and pepper to taste.

Lower heat and simmer for a few minutes. Check and adjust seasoning.

Serve or if you prefer a smooth gravy, puree with a stick blender, food processor, or a conventional blender. Add more stock after blending if desied to get desired thickness.

Date Added: 09/24/2009
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