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1
Add oil to skillet and heat.
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2
Add chopped onion to skillet and cook until it is translucent.
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3
Add garlic and cook it until it is yellow.
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4
Add the meat to the skillet and brown on all sides.
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5
Add chicken broth to pan.
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6
Simmer for 2 hours.
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7
When the meat is done, it should be tender when pierced with a fork.
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8
Remove the meat from the pan and place it on a plate.
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9
Remove the broth from the pan and remove the liquid fat, placing it back in the pan.
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10
Gradually add the 1/4 cup flour to the pan, pressing out any lumps.
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11
When the fat and the flour are thoroughly combined, add the remaining liquid.
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12
If the liquid does not make up two cups, add a little water to make up the remaining volume.
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13
Stir the gravy over medium heat, being careful not to allow it to stick or form lumps.
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14
The gravy should thicken.
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15
When it has thickened as much as possible, add 1 tsp Gravymaster browning sauce.
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16
If you think it needs a little more flavour, remove a small amount of gravy from the pan, stir a small amount of Better than Boullion Beef Base into it and then add the mixture back into the pan.
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17
Return the meat to the gravy and reheat it in the gravy.
