Homemade Brown Gravy Recipe with Onions and Mushrooms
Need a Brown Gravy Recipe that’s rich, savory, and made from scratch? With onions, mushrooms, and a few simple ingredients, this homemade gravy comes together in 10 minutes and adds the perfect finishing touch to any meal.
Looking for the recipe in the photo –> Brown Gravy Hamburger Steaks
For more delicious ways to add mushrooms to your side dishes, try my Garlic Parmesan Air Fryer Mushrooms and Smothered and Covered Waffle House Hash Browns next!
Homemade Brown Gravy Recipe
There’s nothing like homestyle brown gravy to bring a meal together, and this one is as quick and easy as it gets. It’s velvety, flavorful, and best of all, no pan drippings necessary—just a little beef broth and a few pantry staples!
I love how versatile it is because you can serve it with everything from roasted meat and potatoes to veggies and rice. This delicious go-to recipe saves the day when you need something fast but still homemade. Once you try it, you’ll never go back to the store-bought stuff!
Ingredients
- Olive oil or unsalted butter: Helps sauté the onions and mushrooms while adding richness to the gravy.
- Onion: Adds natural sweetness and depth, enhancing the overall flavor.
- Mushrooms: Contribute an earthy, umami-rich taste that pairs well with the beef broth.
- All-purpose flour: Works as a thickener, giving the gravy its smooth, velvety consistency.
- Beef broth: Forms the base of the gravy, adding a deep, savory flavor without needing pan drippings.
- Water: Used to adjust the consistency if the gravy becomes too thick.
- Seasonings (all-purpose seasoning or seasoned salt, garlic powder, onion powder, dried thyme, black pepper): Enhance the gravy with a balance of salt, savory depth, subtle herbs, and a touch of warmth.
How to Make Brown Gravy
See recipe card for ingredient quantities and full instructions.
I start by heating olive oil in a skillet over medium heat. Once it’s warmed up, I toss in the chopped onions and mushrooms, stirring frequently so they don’t burn. After about 5 minutes, they soften and develop a nice golden color.
Next, I sprinkle the flour evenly over the onions and mushrooms, stirring constantly for about a minute. This step helps cook off the raw flour taste and creates the base for a smooth, velvety gravy.
I gradually pour in the beef broth while whisking continuously to prevent any lumps. Once everything is well combined, I bring the mixture to a gentle simmer. Now it’s time for seasoning!
I mix in the all-purpose seasoning, garlic powder, onion powder, thyme, and black pepper, stirring until everything is well incorporated. If the gravy is too thick, I slowly add water, one tablespoon at a time, until it reaches the perfect consistency.
Once the gravy is thickened, I remove it from the heat and serve it immediately over roasted meats, mashed potatoes, or vegetables.
Top Tip
Whisk continuously when adding the beef broth. This prevents lumps and ensures a smooth, velvety texture. Pour the broth in gradually while stirring, giving the flour time to absorb the liquid evenly for a perfectly thickened gravy.
How to Store Beef Gravy
Store leftover gravy in an airtight container in the refrigerator for up to three days. To reheat, warm it in a saucepan over low heat, stirring frequently and adding a splash of water or beef broth to loosen the consistency if needed. Avoid overheating, because it can cause the gravy to thicken too much or develop a grainy texture.
What to Serve with this Brown Gravy Recipe
- Hamburger steaks: Classic and comforting, smothering hamburger steaks in brown gravy makes for a hearty meal.
- Mashed potatoes: Pour it over a fluffy bed of mashed potatoes for the perfect homestyle side. Try it on any of my mashed potato recipes: Steakhouse Mashed Potatoes or Mashed Red Potatoes.
- Meatloaf: A delicious alternative to ketchup-based sauces, adding moisture and flavor.
- Biscuits: Use it as a dipping sauce or drizzle over warm biscuits for a Southern-inspired dish.
- Rice: An easy way to add flavor and moisture to plain white rice.
- French fries: Turn them into gravy fries or poutine for a savory, indulgent twist.
- Roasted vegetables: Adds depth and richness to carrots, potatoes and green beans.
FAQ
How is gravy made from scratch?
To make gravy from scratch, cook onions and mushrooms in oil or butter, then stir in flour to create a roux. Gradually whisked in beef broth to form a smooth, thickened sauce, then add your seasonings. Simmer the gravy until it reaches the desired consistency.
Is Worcestershire sauce good in gravy?
You don’t need brown gravy mix to make a flavorful gravy—just use flour, beef broth, and seasonings like garlic powder, onion powder, and thyme. Cooking the flour with oil or butter creates a thickening base, and the broth adds depth without artificial ingredients. This method gives you a homemade gravy that’s just as rich and delicious as any packet mix.
How do you brown flour for gravy?
To brown flour for gravy, heat it in a dry skillet over medium heat, stirring constantly until it turns a light golden brown. This process enhances the flavor and removes any raw taste, making the gravy richer and more aromatic. Be careful not to overcook it, as burnt flour can give the gravy a bitter taste.
Can I make this gravy without mushrooms?
Yes, you can leave out the mushrooms and still get a rich, flavorful gravy. The onions provide plenty of depth, and the seasonings will ensure a well-balanced taste. If you want extra umami without mushrooms, try adding a splash of Worcestershire sauce.
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Ingredients
- 2 tablespoons Olive oil or unsalted butter
- 1/2 cup Onion chopped
- 1/2 cup Mushrooms chopped
- 2 tablespoons all-purpose flour
- 2 cups Beef broth
- 1 teaspoon All purpose seasoning or seasoned salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon dried thyme
- ½ teaspoon Black pepper
- 1/2 cup Water as needed to thin out the gravy
Instructions
- Heat up the olive oil in a skillet or saucepan over medium heat.
- Once the oil is heated up, add in the onion and mushrooms and cook until softened, about 5 minutes. Be sure to stir frequently so that they do not burn.
- Gently sprinkle the flour over the onion and mushrooms and cook for 1 minute, stirring constantly to cook off the flour taste.
- Gradually whisk in the beef broth until it is smooth and there are no lumps of flour.
- Bring the gravy to a simmer and cook for 5 minutes, or until thickened.
- Sprinkle in your seasonings including the all purpose seasoning, garlic powder, onion powder, thyme, and pepper. Mix them in well.
- If the gravy is too thick, slowly add in some water, about 1 tablespoon at a time until you get your desired consistency.
- Serve immediately over your favorite roasted meats or vegetables. And Enjoy!
