My grandmother was the queen of gravy. She could make a pan gravy ANYTIME. It was pretty perfect too. AND I really believe it was because my grandpa ate gravy with every meal. I even remember her making gravy for on top of his sunny side up eggs over toast.
Thus started my love for gravy. A good pan gravy can be the icing on the cake so to speak. A good sauce can make a good dish, a great dish. You get my point.
I am so grateful my grandma taught me how to make gravy from anything. And I am teaching my kids. They need to be able to make a pan gravy too. It’s a requirement before they leave for college. Seriously. My son already knows how. He’s 14. It must be in the genes. He likes gravy on everything too. Genetics are a mysterious part of our lives.
I hope you love this recipe. I created it as part of my #dinnerrescue meal plan. If you are struggling to come up with meals each week for your family, and you don’t want to eat the same thing every, single, week, it’s worth it. If you want healthier recipes that taste great too? Then this is what you need. Less than $2 per week gets a menu, recipes and a complete grocery list to your inbox.
Go here for more information about DINNER RESCUE meal plans.
Meanwhile, enjoy this delicious recipe. Yum. Mouth watering. Hearty. Healthy.
Mushroom Beef Gravy with Smashed Cauliflower
Fat 16 || Carbs 7 || Protein 29 || Calories 290
2 cups sliced mushrooms
1 small sweet onion, diced
1-2 lbs. beef stew meat
1 tsp. Kosher salt
1 bay leaf
1 tsp. dried basil
1 cup whole coconut milk or heavy cream
1 cup reserved beef juices
1 tbsp. butter or butter substitute
1 tbsp. flour or gf flour
1 head cauliflower
1 medium russet potato
2 tbsp. coconut milk or heavy cream
1 tbsp. Garden Gourmet basil paste
In your crock pot or instant pot, place the mushrooms, diced onion, meat, salt, bay leaf and dried basil. Add 1/3 cup beef broth or water. Cook on high for 6 hours in the crock pot or 30 minutes in your instant pot. I like the meat fall apart tender. (naturally release the pressure if using your instant pot or pressure cooker. It will keep the juices in the meat.)
Remove the meat, onion and mushrooms from the crock pot or instant pot. Pull out the bay leaf.
In a small skillet or sauce pan, heat 1 tbsp. butter or butter substitute. Add 1 tbsp. flour, and cook for 1-2 minutes. Add 1 cup heavy cream or coconut milk, whisking together as you pour the liquid in. You will notice that it thickens right away. Continue to add the 1 cup reserved beef juices from cooking. Whisk together over medium heat to make a gravy or roux. Season with salt and pepper, more dried basil (about a pinch) to your liking. Simmer until thick. Whisking as you go. Then add the meat and mushrooms. Simmer for 5 minutes before serving over smashed cauliflower. You made a gravy! Easy, right?
Meanwhile, make the smashed cauliflower. Bring to a boil, cauliflower pieces and the potato, cut into pieces. Boil low for 20-25 minutes, then remove and drain the water. Smash the cauliflower and potato with a masher or whisk together in your mixer. Add another tbsp. of coconut milk or heavy cream. Season with salt and pepper to your liking and add some basil paste. Stir to combine and serve warm.
Happy Dinnertime!! – W