Reviewed: Sep. 16, 2009

Awww Thanks so much for this recipe reminds me of what my granny use to make:)

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Vampixen

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Reviewed: Jul. 17, 2009

My DH is very country and used to homemade gravy. After almost a year of feeding him the packaged gravy I tried this without him realizing it, and it was a HIT! THANK YOU!

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Sami Jo

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

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Reviewed: Apr. 27, 2009

I never have made gravy before on my own and now I have. Easy to follow and easy to make. Thank you for sharing

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motherofthree

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Reviewed: Apr. 23, 2009

This recipe was ok, but needed to add a LOT of salt and pepper. I didn't have any problems with the thickening, just could've used a little more spice.

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ANDREAB451

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Reviewed: Mar. 7, 2009

I love this recipe! I've only made it a few times but my husband always asks "are you going to make 'that good gravy'?" I do add a little Kitchen Bouquet® sometimes.

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robyn2356

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Reviewed: Feb. 25, 2009

Did not work for me. I used beef broth as another suggested in place of the water. It was not brown in color, didn't thicken and did not taste right no matter how long I let cook or how much pepper I added trying to season. Will keep looking for other recipes to try.

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 19, 2009

I have never made gravy before, but it just didn't work. It never got thick and was white like milk. My boys were so hungry and waiting for the gravy my husband and I winged it with using as much drippings we had left from the roast and added some flour. It thickened nicely.

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Sharon

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Reviewed: Dec. 1, 2008

This recipe was confusing and you don't want that when you trying to finish everything and get it on the table. It has the right foundations, but we just had to kind of make it up as we went. Maybe if the cook could have just had better instructions. I am a new cook so it may only be me.

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samantha

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Reviewed: Oct. 16, 2008

This is a good recipe, but it needed some salt and pepper. I used beef stock in place of water for a richer flavor.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 15, 2008

PRETTY GOOD,OMITTED THE MILK AND ADDED CHICKEN STOCK,TO SERVE WITH MY CHICKEN AND MASHED POTATO DINNER

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: May 2, 2008

Tasted like pasty water.

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sid bakay

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

i've never made gravy from drippings before and this turned out perfect!!! though i didn't measure anything.. i just took all the drippings (beef) and added some flour and a dash of milk. oh, and i added just a bit of beef stock. i had the corn starch ready, but i'm amazed that i didn't even need it! i'm glad that i read the dirctions and decided to wait because it only took about a minute to thicken up. anyway, thanks for posting this, it saved my butt today! :)

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elstilez

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

This was great traditional gravy, not as thick as I normally like, but was a good quick fix for a mess up. Thanks

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Gingiee

Cooking Level: Intermediate

Home Town: Beech Grove, Indiana, USA

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Reviewed: Nov. 6, 2007

I made this gravy using drippings from my chuck roast cooked in the crock pot. In order to make a rue with the right consistency, I used at least 6 tablespoons of drippings to the 2 tablespoons of flour. Otherwise, I followed the recipe for milk and water. The gravy cooked and thickened nicely. I'm giving 3 stars only because I was in a hurry, and had I not saved any more drippings than the 2 tablespoons called for in the recipe, I'd have been in trouble!! Will use recipe again, but more drippings.

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apriltxn

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Magnolia, Texas, USA

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Reviewed: May 23, 2006

I omitted the milk and I used the juice from the chicken instead. Added some oregano, basil and parsley just to get abit of italian taste. My husband really liked it. Went well with mash potatoes and BBQ Chicken. View pic.

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MAWARNE

Cooking Level: Intermediate

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Mar. 21, 2006

This is how my Mom made hamberger gravy! but tonight I added the hamberger, dehydraded chopped onions, Montreal Steak Seasoning to it and put it on toast! then I heated up some small peas with butter, salt, pepper and layered them over the top.Man it was so good I had to write this review. Try it u'll love it!

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CheftLaBell

Cooking Level: Expert

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Jan. 22, 2006

I have never had problems making gravy in the past, but this just didn't work. It wouldn't thicken, and was very bland, even with A LOT of salt and pepper.

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jchaney

Cooking Level: Intermediate

Living In: Vail, Colorado, USA

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Reviewed: Jan. 3, 2006

I know I can't make gravey, but I can follow a recipe... something went wrong.

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Genome

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Germantown, Maryland, USA

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Reviewed: Oct. 30, 2005

Wondeful Fall dish. This one is a keeper!

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Jean

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Reviewed: Apr. 10, 2005

Perfect traditional gravy just like Mom made. And no lumps! For chicken or pork, I use the half milk and half water. But for roast beef gravy, I like to 2 cups of water and no milk (use the water used to boil your potatoes for mashed potatoes to go with the gravy!)

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