Mushroom Gravy
This recipe can easily be doubled or halved to fit your needs! The important thing is to maintain the ratios of butter, flour, and milk (1 tbsp. butter and 1 tbsp. flour for each cup milk). Then scale the amount of bouillon and mushrooms to suite.
Ingredients
6 tbsp. butter
6 tbsp. flour
8 oz. canned mushrooms (sliced or pieces, as you prefer)
3 extra-large beef bouillon cubes
6 cups milk
salt & pepper
Mushroom Gravy with Meatballs
Melt butter in large sauce pan and add mushrooms
Cook mushrooms for 2 minutes, then sprinkle in the flour and stir well (I use a gravy whisk)
Stir in the milk and bouillon cubes and cook until smooth and thick
Season to taste (I actually season when I add the milk)
*** TIP *** Consider using fresh-ground white pepper if you want to avoid black specks in your gravy.
This is a light (in color) gravy that is great on potatoes. We will often make hamburger patties or meatballs and add them to the gravy at the end. This is the gravy that I use when I make Dad's Famous Swiss Steaks.²