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Mushroom Steak Gravy




  • 1 (4 oz) can sliced mushrooms, drained
  • 4 Tbsp butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 (10 oz) con beef broth
  • 1 ½ Tbsp tomato paste
  • 1/8 tsp ground black pepper
  • 2 tsp cornstarch
  • 1 tsp cold water
  • 2 Tbsp dry red wine
  • Cayenne pepper to taste 


In a small saucepan, melt 2 Tbsp butter. Sauté onion and garlic in butter until brown. Add broth, tomato paste and black pepper then bring to a boil. Reduce heat and simmer covered for 10 minutes. Meanwhile, in a small skillet, sauté mushrooms in remaining 2 Tbsp butter until brown and set aside. Combine cornstarch and water; add 1 Tbsp of the hot onion mixture and stir until it begins to thicken. Return cornstarch mixture to saucepan and cook, stirring constantly until clear and thickened. Add sautéed mushrooms and wine and bring to a boil. Serve over meatloaf or steak. Makes 2 cups.

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