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- #179,501
Umm sorta just like that only I didnt even have stock I used water . then it wasnt thick enough from the bacon grease and flour so I mixed corn starch and waterHow are you making the gravy? When my younger sister and I first tried it (both in our 20's, we didn't know you are supposed to use a LITTLE flour, premixed with some fat (so it doesn't get lumpy) and boil the stock with the juices from the meat (with most of the fat removed) stirring until it thickens. We kept adding flour and more flour and .... you can imagine how inedible that was. Nothing like paste on your taters to make a mealMom made good gravy guess we didn't watch real close!
Mom made good gravy guess we didn't watch real close!
