Quote:
Originally Posted by KCUnited
Cornstarch to thicken.
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I'm not a fan of cornstarch, it breaks too easily and seems to make liquids...awkward...when reheated. I add a flour slurry about halfway through the cooking process and that seems like a more naturally thick gravy.
And I use steak instead of ground beef. Something cheap with little fat like bottom round. Cut into 1/2" cubes and cook low and slow for 6 hours.