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This recipe is a Godsend to me - most bought gravies are loaded with salt. I was able to reduce the sodium even more by using reduced sodium broth. Sometimes I make homemade beef broth, so I'll use that to try making a beef gravy with this recipe.

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Guabi Guabi April 18, 2002

Also tried this recipe using beef broth and beef powder. Excellent!

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Joseph Bahr May 25, 2002

Marvelous Creation! I bought some potato flakes just for this recipe. and thank god i did - i will definetely be making this in the future. =)

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Izzy Knight April 21, 2002

Great gravy Uncle Bill! Our turkey thanks you too!

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ChewieJacuBeau November 29, 2009

This gravy can't be beat! It had amazing flavor, and no lumps!

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Amanda's Pantry! November 28, 2008

I made a roast and wanted to make a good beef gravy. I substituted anything saying chicken for beef, and made as directed in the recipe. I also used the drippings from the meat, as there was really no fat to speak of from my Tri Tip roast. The gravy was excellent! Nice and smooth and really flavorful. A perfect addition to my meat and mashed potatoes. I will treasure this technique for making gravy. Thanks Uncle Bill!

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KitchieWitchyGoo September 25, 2008

This works WONDERFULLY! I actually have started using the 'instand potato approach' to thicken many other sauces I make, as it takes less of it to accomplish the job than flour would. I didn't have canned mushrooms, so I did my version with fresh mushrooms and just added a bit of extra broth to compensate.

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AKillian24 February 12, 2008

Great recipe when you need some gravy. Really easy to make and has a good flavor. Thanks for coming up with this recipe Uncle Bill :)

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slickchick November 24, 2007

Great recipe!

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FoodieFanatic November 24, 2007

Great recipe Bill. Thanks so much for sharing. It was a huge success at my house for Thanksgiving! Arlene

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ImACookingDiva November 23, 2007
No-Fat Gravy