Beef with mushroom gravy

2 pounds roast beef or roast beef, cubed
2 tablespoons flour
1 onion, cubed
3 tablespoons oil
8 ounces bella mushrooms​​
1 teaspoon Worcestershire sauce
1 bay leaf
1 ½ teaspoons garlic and sugar
1 tablespoon onion powder, dried thyme and mushroom powder
½ cup pepper, finely chopped
2 cups ground beef
2 tablespoons cornstarch mixed with water

Add beef stock and all other ingredients except corn to the slow cooker. Animate the connection.
Cook for 4 hours.
30 minutes before preparation, blend corn and cooked corn until smooth. Return to the slow cooker.
Adjust the amount of sauce and water if necessary. After seasoning with salt and pepper, serve with whatever side you like.
Combine 1 ½ cups ground beef and all ingredients except corn in the Instant Pot. Make sure the meat is tightly covered.
Use meat/soup to cook on high speed for 35 minutes. Leave it at natural speed for 10-15 minutes.
Switch mode to Saute. Mix corn and water and add it to the pot when the water starts to boil.
Adjust the size of the sauce with additional water if necessary. Season with salt and pepper and serve as you wish.
This beef and mushroom gravy recipe is a testament to the simple pleasures of hearty, homemade meals. Whether you use the slow cooker or the Instant Pot, it promises a delicious, comforting experience with little effort. Perfect for any occasion, this product is sure to meet your need for warmth and flavor.

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