Onion-Brussell Gravy
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
I was making stuffed chicken breasts the other night and wanted to top them with gravy. I had some brussell sprouts that needed to be used up. One thing led to another then TADA! Onion-Brussell Gravy was born! Here’s a picture of our finished meal:
You don’t have to serve it this way. This gravy would be an excellent topping to steaks, mashed potatoes, roasted veggies or rice as well!
Total Time: 25 mins
Servings: 4
INGREDIENTS
8 large brussell sprouts
1 - 10.5oz can Campbell's French Onion condensed soup
1/3 cup beef broth
1/4 cup yellow onion, diced
1 Tbsp Stogies blend
1 Tbsp corn starch
1 Tbsp butter
2 tsp brown sugar
1 tsp garlic, minced
1 tsp Worcestershire sauce
PREPARATION
1) Cut bottoms of brussell sprouts off (about 1/3"). Discard. Finely chop the rest of the sprouts. Place in a mixing bowl with diced onion and garlic. Stir. Set aside.
2) Heat large skillet to med-hi. Melt butter. Pour onion/brussell mixture into skillet. Stir. Cook 4-5 mins until onions begin to look translucent.
3) Pour broth into a small bowl. Add cornstarch and whisk with a fork until fully combined.
4) Pour cornstarch slurry into skillet with the brussels. Add condensed soup, Stogies, brown sugar, and Worcestershire sauce. Stir.
5) Reduce heat to simmer. Cook for 6-8 mins until gravy thickens, stirring frequently. If sauce becomes too thick, add 1 Tbsp of broth at a time until desired consistency.
6) Remove from heat. Ladle gravy on top of chicken, steak or potatoes.
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