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Ingredients

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Directions

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  • In a 4-1/2-quart Dutch oven combine cooking oil, flour, and margarine or butter. Cook and stir over medium heat until golden brown.

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  • Stir in mushrooms, onion, dried thyme, salt, and pepper. Cook and stir until onion is tender. Combine beef broth and cornstarch; add to mushroom mixture along with milk, half-and-half, or light cream. Cook and stir until thickened and bubbly; cook 2 minutes more.

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  • Divide into three 2-2/3 cup portions in freezer containers. Use immediately or seal, label, and freeze. Use as needed, thawing first.

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  • To thaw, transfer a portion to a microwave-safe bowl. Microcook, uncovered, on 30 percent power (medium-low) 8 to 12 minutes; stir once. Or let one portion thaw overnight in the refrigerator. Makes about 8 cups sauce.

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