MY MOTHER and grandmother used to make delicious Bumpy Gravy—ground beef in beef gravy served over potatoes. I'd never made it but wanted to introduce the dish to my husband.
As with other gravies, it was thickened with a mixture of flour and water. After I added the first cup and the gravy didn't thicken, I figured I hadn't added enough and continued to add more flour and water. When the gravy finally heated to the desired temperature, I didn't have gravy…I had a meat cake!
I've learned to wait patiently for the gravy to thicken. —Jeanine Ramstack, East Troy, Wisconsin