Brennan’s Chilli Mushroom, Onion and Pepper Gravy/Sauce
By Dee Mulroe | Follow Dee Mulroe on Facebook Instagram Twitter Website
Brennan’s Original Chilli Beer Sauce with Mushroom, Onions and Black Peppercorns can be used a the perfect gravy or meet sauce to go with your Steak, Chicken, Pork or for a change spice up your Sunday Lunch!
Ingredients:
- 2 onions finely diced
- 200g chestnut mushrooms
- Rapeseed oil
- 30g butter
- 40g plain flour
- 500ml beef stock (using two stock cubes)
- 1 tbsp black peppercorns
- 2 tbsp Brennan’s Original Beer and Chilli Sauce
Method:
Heat the pan to medium/high and 15ml of rapeseed oil, fry the onions until turning golden, remove and do the same with the mushrooms. You want a nice golden colour on the edges, put the onions back into the pan and add the butter. Once melted sprinkle in the flour and stir until there is no visible trace of it.
Add the peppercorns. Gradually add the stock, stirring between each addition. Once all the stock is added, bring to a gentle boil and add 2 tbsp of Brennan’s Original Beer and Chilli sauce, reduce to a low simmer and leave to thicken slightly.
Works really well with roast beef and steak and is particularly good poured over and into Yorkshire puds.
