BEST Brown Mushroom Gravy (from scratch)

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  • tablespoons butter, bacon grease, lard or beef drippings
  • 1 yellow onion ,finely chopped
  • 1 clove garlic ,minced
  • 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups strong beef broth
  • 1-2 teaspoons balsamic vinegar (according to taste)
  • 1/2 teaspoon sea salt plus more to taste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end


  • Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  • Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
  • Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
  • Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using)


**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.


Calories: 151kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 530mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 0.8mg

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