Ingredients
- 1 garlic clove - peeled
- 1 small onion - peeled, halved
- 30 g butter
- 200 g water + 1 tbsp beef stock concentrate - or 200 g | 7 oz liquid beef stock
- 1/2 tsp soy sauce - or tamari
- 1/8 tsp black pepper
- 400 g open mushroom - thickly sliced
- 1 tbsp tapioca flour or corn flour - ensure there are no lumps (omit for LCHF/Keto)
Instructions
- Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on.
- Add onion to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
- Add butter and cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add water + stock concentrate (or liquid stock), mushrooms, soy sauce, and black pepper to mixer bowl. Cook for 10 min/steaming temp/speed 1/reverse/MC on.
- Add tapioca or corn flour to mixer bowl, ensuring there are no hard lumps. Cook for 3 min/100°C or 212°F/speed 2/MC off. You can now blend on speed 9 for a smooth gravy.
Notes
Please remember to leave comments below the recipe after cooking x
You can substitute the butter with olive oil for a dairy free option.
For an onion gravy, omit the mushrooms and increase onion to 200 g or 7 oz thickly sliced brown onion. The colour does come from the mushrooms, so expect a lighter gravy.
You can use vegetable stock concentrate for a vegetarian version, however be aware that the colour may be lighter.
Omit the Tapioca Flour for a LCHF version, simply cook for an additional 5 minutes.
Bellini Users
Use your blunt blade for this recipe.
At step 4 use ST temp if using an Intelli and 120°C or 250°F if using a Supercook.
At step 5 use speed 3 and when blending after cooking, slowly increase speed from speed 4 to speed 9 for approx. 10 seconds.
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Nutrition
Serving: 83g | Calories: 61kcal | Carbohydrates: 2.5g | Protein: 2.83g | Fat: 4.16g | Saturated Fat: 2.66g | Sodium: 273mg | Sugar: 1g
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