Servings
4Prep
5 minCook
10 minIngredients
| white mushroom sliced | 1 cup | |
| diced onion | 1/4 cup | |
| minced garlic | 2 cloves | |
| olive oil | 1 tbsp | |
| cornstarch | 1 tbsp | |
| beef broth | 2 cups | |
| thyme | 1/2 tsp | |
| Worcestershire Sauce | 1/2 tsp | |
| salt and pepper | To taste-I would recommend at least 1/2 tsp of each. |
This simple gravy is the perfect topper to my Schweine Schnitzel, but it is also fantastic on mashed potatoes or with roast beef.
- Saute mushrooms with olive oil over medium heat in a sauce pan until they are nice and brown, about 5 minutes.
- Remove the mushrooms from the pan and add the diced onion and cook for about 2 minutes.
- Add minced garlic. Cook for about 1 minute.
- While the vegetables are cooking, combine the Worcestershire sauce, beef broth, thyme, salt, pepper, and cornstarch in a liquid measuring cup. Stir until there are no lumps.
- Pour the liquid mixture over the onions and garlic. Add the mushrooms back and turn up the heat to high.
- Bring mixture to a boil and cook stirring every minute or so for 3 minutes.
You want to mushrooms to look like this before you remove them from the pan.
This is my favorite on schnitzel!
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