They are served with a bowl of commercial-tasting thick brown gravy, which only makes matters worse.

The thick gravy is made of corn starch, spices and eggs.

It is a heavy, brown soup that tastes a little like thick gravy.

If you want even thicker gravy, repeat with another tablespoon of cornstarch.

To taste that flavor best, ask for the thick, creamy gravy on the side.

She knew she wouldn't touch the stew with the thick gravy; she'd already given that back twice.

Or have the pork chop smothered under a thick brown gravy, which this kitchen does so well.

Clove and bay leaves are added to the thick gravy.

Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.

Increase the heat to high and cook the remaining liquid until it reduces to a thick gravy, about 15 minutes.