I like gravy that coats my food but er indoors likes thin stuff, pain in the arse making 2 lots for mothers day dinner, anything for a quiet life eh!!

I'm doing Beef Bourginion today MB, been in 2 hrs already smells great, might be a bit thin though...what can I do if it stays that way doing it in casserole pot in the oven? Plenty of time to go, like...

Two of sand, one of cement. That'll thicken the bugger up.

You could use a beurre manié (google it) or if that is to much hassle a simple slurry of cornflour & water...but only add a wee bit at a time...easier to add more than it is to remove it.

Used butter & flour mix, turned out SPOT ON!!!! Cheers!

Good advice from the mascot there, sorry been busy!