Peter's onion and mushroom gravy from One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs by Molly O'Neill

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Accompaniments: Mr. Meatloaf's personal favorite

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Notes about this recipe

  • kbrooks on May 22, 2024

    This is a delicious gravy and easy to make. I also found that it needed a bit of thickening. I found you can make it ahead through step 3; then reheat and proceed to step 4.

  • emiliang on July 29, 2013

    This was a very good and easy to make gravy. I didn't have beef stock, so I used chicken stock instead. Also, I substituted tomato paste for the canned tomatoes. The only problem with the recipe was that I thought it needed some kind of thickener in the end, so I used a bit of cornstarch.

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