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Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
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This is a basic recipe to making gravy for any type of oven-roasted meat.
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In a small bowl, add water and flour, stirring to get out all lumps.
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Remove meat from the roasting pan leaving all the liquid and dried bits.
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On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
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As the liquid thickens, add salt, pepper, and spices, including the gravy master.
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If gravy is too thick, add more water, a little at a time while stirring.
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Stop at the desired thickness.
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Remove from the heat.
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Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
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Fill your favorite gravy boat and serve!
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*If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
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Amount will depend on how much liquid is in your roasting pan after meat has cooked.
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By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.
