Savory Beef with Mushroom Gravy

26 May

Print the recipe page!  savory beef with mushroom gravy

You’ll think you’ve died and gone to food storage heaven with this one!!  Really, IMO it’s an amazing find.  I knew it was magic when I heard two of my kids {NOT mushroom eaters} raving about it at dinner and telling me this was one of the best food storage meals I’ve made.  (Say what?!)  Seriously, it’s that good.  The complexity of flavors will make you think you’re enjoying the gravy from Mom’s Sunday pot roast while in reality it takes just 20 minutes to make (besides also being a lot less fattening).

I took cues from this Mel’s Kitchen recipe to come up with it, adding in a few dried shiitake mushrooms on my own to deepen the flavor.  Served over rice or bread, this is one meal that you’ll look forward to storing for.

serves 8


Savory Beef with Mushroom Gravy (1)

2 (12 oz.) cans Kirkland Roast Beef

1 (14.5 oz) can beef broth

3 (4 oz.) cans chopped portabella mushrooms

3-4 dried shiitake mushrooms

1 cup freeze dried onion flakes

1-2 TBS oil

1 TBS packed brown sugar

4 TBS flour

1 tsp. chicken bouillon, divided (1/2 tsp to season, another 1/2 tsp in 1/2 cup hot water)

3/4 tsp. garlic powder

1/2 tsp thyme

2 bay leaves

1 tsp. balsamic vinegar

salt and pepper to taste

Savory Beef with Mushroom Gravy (4)



Drain the cans of roast beef and mushrooms, reserving liquid in a bowl.   Add to that liquid the can of beef broth.  Rehydrate the 1 cup freeze dried onions either in the broth mixture itself or separately in another bowl.  Allow 5 minutes or so for the onions to rehydrate before removing them for the next step, reserving all the remaining liquid.

In a skillet, heat the oil over medium heat.  Sautee the onions and mushrooms along with the brown sugar for 4-5 minutes, stirring off and on.  Break 3-4 dried shiitake mushrooms into small pieces and set aside.  Separately, in a small bowl combine the flour, 1/2 tsp chicken bouillon, thyme and garlic powder.   Stir the flour mixture together with the sauteed onions and mushrooms.  Slowly begin adding the beef broth, stirring constantly, until all is added and the mixture is brought to a boil.  Once boiling and thickened, turn the heat down to simmer.  Add the dried mushrooms and bay leaves.  Simmer for 5-10 minutes, thinning with the prepared chicken broth if needed.  Add reserved cans of roast beef, 1 tsp balsamic vinegar and salt and pepper as desired.  Serve over rice or bread.


To begin, combine all liquids from canned mushrooms and beef as well as the can of beef broth.  I added my onions straight to the mixture, straining them afterward, but it might be easier to rehydrate them in a separate container to not have to strain them so much.

Savory Beef with Mushroom Gravy (2)Savory Beef with Mushroom Gravy (3)

In a skillet, heat 1-2 TBS of oil and sautee the mushrooms and hydrated onions along with the 1 TBS brown sugar for about 5 minutes, stirring off and on.

Savory Beef with Mushroom Gravy (5)

Add the flour, stirring completely, followed by the beef broth, a little at a time.

Savory Beef with Mushroom Gravy (6)Savory Beef with Mushroom Gravy (7)

Turn down the heat to simmer and add the dried shiitake mushroom pieces as well as the bay leaves. Simmer and stir for 5 minutes or so.

Savory Beef with Mushroom Gravy (11)

Thin the sauce with the 1/2 cup of chicken broth if needed and add the beef and balsamic vinegar.

Savory Beef with Mushroom Gravy (12)Savory Beef with Mushroom Gravy (13)

Served over rice.  We really liked it coupled with creamy arborio rice.

Savory Beef with Mushroom Gravy (15)

We LOVED this recipe!!



  • A fun side note, do you see the chives here?  They’re from Thrive’s new seasoning collection and have a 25 year shelf life!!  Once opened they’re good for one year.  I was pretty excited to try these out.
  • Arborio rice is prepared a little differently and has a different ratio of broth to grain than regular rice.  It’s 1 cup rice to 3 cups of broth.  Basically you sautee the rice in oil first, then slowly add one cup of broth at a time waiting for each cup to absorb into the rice before adding more.  By the time you’re done you have a creamy delicious rice.

Savory Beef with Mushroom Gravy (8)

Savory Beef with Mushroom Gravy (9)

4 Responses to “Savory Beef with Mushroom Gravy”

  1. Pam Emick May 26, 2013 at 2:42 pm #

    Tell me how you like Self reliance onions versus the cannery ” brand”?


    • myfoodstoragecookbook May 27, 2013 at 2:54 pm #

      The cannery onions are dehydrated and like the minced dry onions you buy at the grocery store. They’re a lot more “onion” for your measurement than the Thrive brand since they’re smaller sized. I’ve never tried rehydrating the cannery onions and sauteeing them, I’m not sure how they’d react. Even better than the Thrive onions, I like the Provident Pantry freeze dried onion flakes, they’re bigger dices than Thrive and to me are more like real onions (flavor and texture). Also, I haven’t had the chance to try them yet, but this company sells onion “slices” — they look like they could be interesting.

  2. Lisa Derr May 28, 2013 at 5:10 am #

    I am just amazed. You share such great recipes and do this so well! What a challenge you’ve taken on! Keep up the good work!

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