I thought this was an easy and tasty recipe. I thought it was too salty, so next time I will reduce the beef bouillon to two tsp. and hope that does the trick. For you first time gravy makers: I've learned that you need to put the thickening agent (flour, corn starch, etc.) in the water first to completely dissolve it and then add the rest of the ingredients and put the heat on. This recipe says to do that but others I've tried didn't and I've made many lumpy gravies. If you feel you need to add more flour, dissolve it in a bowl with a little water and then add it to the hot gravy mixture. :)
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