The Easiest No Fail GRAVY

I make gravy when I have roasted a piece of meat. For some reason beef does not make as good a gray as pork, chicken, lamb and turkey.

Roasting meat is material for another blog, but once the meat is removed from the pan there are lots of goodies on the bottom of the pan.

If there is too much fat for you, it can be removed but leave all the browned tidbits.

I start with heating the roasting pan and adding some browned flour. I cannot say how much because it depends on how many dripping there are. You want create a thick paste. It is OK if it all lumps together, like the photo. Much more flour you will loose flavor.

Add hot water alittle at a time to get to the right consistency. The picture is still alittle thick and needs a tiny bit more water. It will also thicken as it cools.

As you stir in the water, the clumps will disappear. Be sure to get some water up on the sides to get the browned pieces from there too. This method also completely cleans the pan also.

I use a few different utensils – a flat wooden spatula to remove anything from the bottom and sides and a small whisk to blend the drippings, flour and water together. Very rarely do I put it through a strainer.

Taste it – if the roast was well seasoned those flavors will be in the pan also. Sometimes the flavors are a bit weak so there are a few things that can be added to the gravy for more flavor – garlic or onion granules; salt; pepper; Worchester sauce; smoked paprika. But remember alittle at a time - you can always add more but you can’t take it out.