Mushroom and Meat Gravy

Mushroom and Meat Gravy


  • 3 cup + 5 oz (140 ml) water
  • 7 oz (200 g) meat
  • 7 oz (200 g) mushrooms
  • 3 tbsp flour
  • 1 tbsp onion, chopped
  • 1 tsp Adobo Goya Seasoning
  • 1/8 tsp ground pepper
  • 3/4 tsp salt
  • 1/2 tsp dry dill
  • 1/2 tsp dry parsley


  1. Cut the meat and mushrooms into small pieces. Cook them separately in a frying pan with a small amount of oil.
  2. Put the cooked meat and mushrooms into the pot with 3 cups of water, bring to boil, then lower the heat.
  3. Using a dry skillet, cook the flour on medium heat, stirring all the time, until golden brown. Let it cool.
  4. In the skillet, sauté the chopped onion for 3-5 minutes, on a medium to high heat. Add the cooked onion into the pot.
  5. When the flour is warm or cold, add 5 oz of water gradually, mixing all the time. Do not add all the water right away, so you won’t get clumps and the mixture will be smooth.
  6. Pour the flour mixture into the pot, mixing all the time, on high heat.
  7. Add the salt, pepper, seasoning, dill, and parsley; cook for a minute. Turn the heat off.
  8. The gravy is ready. It can be served with mashed potato or pasta.



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