When you need a quick gravy to top your steak or hamburger steak, or just like to eat sauteed mushrooms on the side, this recipe can serve both purposes with minor adjustments. When Andy makes this to go on hamburger steaks all I need is a baked potato to make it a meal. When he fixes them to serve as a side; he uses a large container of fresh whole mushrooms and doubles the rest of the ingredients.
- 1 small can sliced mushrooms (or 1 8 oz. container sliced mushrooms)
- 1/4 cup Good on Anything (or Dale's) sauce
- 1/2 tbsp. garlic
- black pepper
- 1/2 cup chopped onion
- 1/2 tsp. cornstarch
- 1-1/2 tbsp. cold water
- 2 tbsp. butter
Heat skillet and melt butter. Saute onions and garlic. Pour Good on Anything sauce on top; mix in mushrooms. **If using fresh mushrooms, add them when you saute the onions.
Dissolve cornstarch in cold water. Add to skillet and stir until gravy starts to thicken. If it gets too thick, add a little water. If it's too runny, use minimal equal parts cornstarch and cold water until it's the consistency you like.