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To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
My gravy was always lumpy until I learned a quick trick: Spin lumpy gravy in the blender for a…
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In Milan, Tennessee, it’s a family tradition for Anne C. to make tomato gravy with her sausage.…
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