Okay, I’m guilty! Once in a while I just like to eat some roasted meat with no added vegetables like potatoes, carrots and other vegetables that we like. Just to smell and taste that good meat with good gravy! This is one of those days…
2-3 lbs meat
1 big onion (quartered)
2-3 cloves of garlic
1 tsp dried rosemary
1 tbsp butter
1 cup beef broth
1 cup chanterelles or mushroom of your choice
Cook the mushroom before adding it to the sauce. It is a preference of course. I like my mushrooms browned and darkened since I am just adding it at the last minute to add flavor to my gravy.
Preheat the oven at 325°. In the meantime rub the meat with garlic and season with pepper as seen in the video.
Heat your favorite pan and add the butter. Start browning the onions and the garlic then remove.
In the same pan brown both sides of the meat then bring back the onions, garlic and add the rosemary. Lastly bring in the broth and slowly cook it in the oven for 3-4 hours depending on the size of your meat.
Remove the meat and set aside. You may serve the meat the way it is or pull them apart for easy serving.
As the liquid cools off, the fat will be on the surface. Remove some or leave it.
Transfer the sauce in the blender with everything in it (onions & garlic). Blend for a smoother gravy then put it back into the pan.
Then add your favorite mushroom! I used some precooked chanterelles, basically adding it at the last minute to give that gravy that “woody, earthy” flavor.
Put the gravy on the meat and serve it with your favorite side dish & some potatoes!
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