Preparation:
Heat butter in a wide skillet. Add onion and mushrooms and sauté until browned. Remove and reserve. In a saucepan, heat fat separated from roasting juices or butter. Add flour and stir until blended. Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups of pan juices and stock. Cook and stir until gravy is smooth. Simmer 5 minutes. Add more stock if needed to thin mixture. Salt and pepper to taste. Add reserved mushrooms and onions. |
