We had a pack of beef burger patties in the freezer that no one got around to grill for sandwiches so I decided to cook them up for dinner last night instead. The family is a fan of Jollibee’s Burger Steak, mostly because of the gravy. I set out to make the home-made version of the mushroom gravy. No Gravox or other ready-made gravy mixes. I will make this one from scratch.
I sauteed a can of button mushrooms–chopped coarsely, with onions and thyme in a bit of Canola oil. Seasoned it with salt and pepper. When they’ve browned, I added a splash of Chinese cooking wine until it evaporated. Then I added 3 cups of stock (which was 2 beef +1 pork cube dissolved in hot water) and let it reduce to about 2/3. Then I whisked in half a cup of slurry to thicken the sauce. In the last minute, I turned off the fire and mixed in some butter, to make the gravy silken in texture.
My usual way of making a gravy was adding flour to the brown bits left after cooking the meat–making a roux, but since I made the gravy before cooking the meat I sort of experimented with this other way of making the gravy. Fortunately, it worked!
The family enjoyed the burger steak dinner with the quarter-pound patty and mushroom gravy, which was bottomless–so no need to ask for ‘extra’. 🙂