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RE: French Recipe: Bœuf Bourguignon
Yeah on my first attempt the gravy was very runny as well. It was basically soup. I used flour in round two and it made quite a bit of difference. Corn starch would work as well I think. I'm just learning how to make gravy and sauces so I'm not sure if there are other alternatives for that sort of thing? Anyway, thanks for the comment! Have a good night :)
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