- 2 Tbl oil
- 4 onions, sliced
- 4 large mushrooms, finely minced
- 3 cups beef stock
- ½ Tbl flour
- 1 clove garlic
- ¼ tsp thyme (totally optional)
- ½ cup red wine or sherry or port
Cook onions and mushrooms in oil in a covered pan stirring frequently. First brown them lightly then add 1 cup of stock, cover and cook until the stock has disappeared and the onions/mushrooms are soft and are starting to brown.
Stir the onions/mushrooms as they brown. You can get as obsessive about this as you feel the need. So in simple terms, soften and brown the onions and mushrooms together until you have some brownish muck that doesn’t much look like onions, or mushrooms no more.
Add the flour and cook, stirring constantly for a minute or so then add the rest of the stock, the red wine, the thyme (if so inclined) and the finely chopped garlic. Simmer gently for 15 minutes. Check seasoning and adjust as necessary.
N.B: Be careful with salt if using tetrapac beef stock. It is very salty and your gravy will most likely not need any additional sodium.