T of fat skimmed from pan drippings
c total pan drippings + plus beef broth
Salt & pepper to taste
Pour drippings from beef into c that holds at least 2 c of liquid. Skim the fat from top of pan drippings using a spoon. Reserve 2 T only & discard the rest. Transfer the 2 T of reserved fat to sm pan & set aside. Add stock & broth to pan to create 2 c of liquid. If desired you could use water, milk or cream instead of the stock but beef stock & broth will create a stronger beef taste. Combine flour & fat together until thoroughly blended. The combination of fat & flour is referred to as a roux. For thinner gravy use only 1 T of flour. Gradually add pan drippings & broth into the roux, whisking continually to prevent lumps of flour from forming. If possible whisk & pour at the same time to. Ain't ain't more even control over the consistency of the gravy. Or alternate back & forth between adding these & stirring it in. Bring gravy to a boil & stir until it thickens. Do not cover the pan. Add salt & pepper to gravy as desired to season it. Stir well to incorporate seasonings. If unsure how much start with 1/4 t each & adjust to taste.