Very good recipe. I poured it over my mashed potatoes. I did not have any lumps.

This recipe is the BEST! I use it when I make my white cream gravy also! Instead of bouillon use milk! You can't go wrong!!

Very very easy to make! Tastes great too......

I cheated and it was still excellent. I just wanted to point out a couple of things.

1. Best to start with a roux. The butter and flour in first until every grain of flour is moistened. This will keep it from becoming "lumpy" - which I assure you will happen if you add the flour after heating the liquids. I only ended up using about half a teaspoon of the flour.

2. 1 cup of hot water and 1 beef bullion cube (11g in size) works as a great and flavor packed substitute for the 1 c. of canned bullion. It sounds like a lot of cube, but I assure you it works quite well.

This was, by far, one of the best recipes I have ever found. Thanks much!

Loved it, very easy. I used bouillon cubes, and it tasted just as good.

This was awesome. I added the drippings from the meat I was cooking and it was amazing. Thanks for the recipe, and "Tony(Texas)" thanks for the tips.

Thank you for the emergency bouillon mixture. Saved me!!!

Thanks for the SIMPLE recipe!

Fantastic and easy!! I will be using this recipe over any canned or packaged gravy! Thank You for sharing!

This is really GOOD gravy!!!

WOW! Just like grandma made.

Made this with meatloaf, pan drippings made rich and satisfying gravy. I added a pat of butter at the end to give the gravy sheen, and a luxiourious mouth-feel.

Thanks Tony! By far the best gravy I've ever had :)

Lovely, simple recipe with many options. I used this recipe over blade steaks baked in the oven... Tripling the recipe to produce 3 cups. Also substituting bouillon cubes... I used 2 cups water & 1 cup red wine. Sautéed mushrooms make for a great addition.

ok everyone this sounds so good I am going to try it now for dinner , i will report after thanks again everyone