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Nov 03, 2015
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Well am not a specialist cook NEW
by: Anonymous

Well am not a specialist cook usually cook when got free from write me a research paper but i follow your blog daily for learning new dishes

Oct 28, 2015
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Apr 29, 2015
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Apr 11, 2011
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Forgot to add ----
by: Sean

Oh, yeah, one other thing-- for using milk my way is to use 1/2 milk and 1/2 evaporated milk (for the creamy texture and flavor). Also, turns out good also to add garlic and even onions to it, as well as Paprika. They say to gradually add flour 1/4 cup add at a time if you want a darker color to the gravy like hamburger gravy which is the same as country gravy, so they say (I just think its hamburger gravy myself). I add the butter to the grease and has a chance to cook in and absorb better/into the roux for the gravy. There are those who even use sage and other ingredients I just haven't done this yet. Whatever spices I do like to mix into the meat while it's cooking also, it gives a more enhanced flavor. Mostly the gravy is on low heat except when you are trying to get it to thicken up just before serving. One last thing is I don't like more meat in it than the gravy itself then it just looks like Beef Stroganoff. To each his/her own though.

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