With holidays just around the corner, those of us on grain-free and other restricted diets start to think about holiday meals and how to make them delicious without the additives and chemicals in packaged foods. Now that making bone broth is in my food making rotation, I have plenty on hand in the freezer. Making a delicious beef gravy is just another step once you have the bone broth on hand. Let me tell you how.
For years I never understood gravy and avoided it because of the added fat, calories (and additives). However, gravy was a traditional way to add nutrients to a meal. Now I try to incorporate gravy into most meals so that my family gets that nutrient dense bone broth – and they don’t even know it!
In this post I go over the benefits of bone broths and why you should try to have at least one cup of a good homemade bone broth each day. In this post I talk about the huge differences between commercial store bought broths and those that are properly made at home.
There are other ways of consuming bone broths. These include making a delicious gravy that everyone will love. You start with onions. If you are avoiding grains and starches as indicated for the SCD, GAPS and Paleo diets, gravy made with onions and homemade bone broth is heavenly. Frankly, it is so good, I prefer it over any other type of gravy.
I’ve recently become enamored with mushrooms because they have many health benefits and are so good for the soil.
According to Paul Stamets, although there are about 140,000 species of mushroom forming fungi, science is only familiar with about 10%. We know that several species of mushrooms are powerful immune stimulants and are being studied for use in cancer therapies.
Many species of mushrooms may be found at super markets, farmers markets, etc. Some say that organic mushrooms are important, as they do absorb everything from the soil around them. However, mushrooms are listed on the clean 15 list from EWG.
Easy Mushroom Gravy – 4 Ingredients! (SCD, GAPS, Paleo)
- 1 pound mushrooms cleaned and sliced – separating the stems and and tops
- 1 medium to large onion chopped
- 1 cup beef broth (how to make beef broth)
- 2 Tbsp balsamic vinegar (this one is SCD legal as it is aged 18 years)
- Sea salt and pepper to taste (where to get sea salt)
- Fat for frying (ghee, butter, bacon fat, tallow, etc) (how to make ghee) (Where to buy ghee)
- 2 quart pot (where to buy)
- large fry pan (where to buy)
- Immersion blender (where to buy)
- Small bowls
- Heat the fry pan to medium and add the fat
- Add the chopped onion and gently saute until soft and set aside (6 – 8 minutes)
- In the 2 quart pot add the cup of broth and heat on medium-low (or melt if you take it from the freezer)
- Add the mushroom stems to the pan and saute until soft (3 – 4 minutes) and set aside
- Add the mushroom tops (add more fat if needed) to the pan and saute until soft (3 – 4 minutes)
- Add the onion and the mushroom stems to the broth and blend with the immersion blender
- Add the salt and pepper and blend
- Add the balsamic vinegar 1 tablespoon at a time and taste — adding until you like it
- Add the mushroom tops and mix with a spoon
- It’s ready to serve!
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 2 – 4