- One can of Cream of Mushroom Soup (I use Cambell's)
- One equal amount of beef broth (I use the soup can to measure).
Reserve your drippings from searing meat or roasting. While pan is hot add the broth, while it is sizzling and all bubbly scrap the bottom of the pan to get all the little bits of flavor. Add your can of mushroom soup, stir to combine. Simmer until desired thickness. Your done ;)
No messy thickeners (flour or starch) to deal with.
You can add a little red wine or butter to enhance the flavor but there is really no need.
You can also do the same thing for Turkey or Chicken gravy, just use chicken broth instead.
Tip: always use low sodium broth, you can always add salt if needed.
Happy Cooking ;)