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I always make my gravy with meat... Pork ribs, sausage, flank steak, and i made one without, and it doesn't taste right. I t actually tastes too tomatoey if that makes sense, too acidic. How can i fix it?:sad:

Hi, im Kitty4203, and i stumbled on this site while looking for a recipe. It looks like you guys have some pretty good topics going here, so i decided to join! I'm in my thirties, and i'm a personal chef / caterer in the south. I do alot of small parties, casual and fancy, as well as alot of...