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What I do is make a paste of flour and water. Just put some flour, a couple of teaspoons, into a bowl and mix it with some water until it is all dissolved and looks kind of like glue. Add that to the pan drippings along with some water/wine/beef stock (unless you have a lot of drippings or liquid left over from cooking the meat it would be best not to use just water). Stir that and bring it to a boil. That will make the gravy thinken and cook off the fllour taste from the paste. This is usually the type of gravy that you would use on a pot roast.
If you want a thinner gravy just use less flour or leave it out all together. If the gravy is too think just add more liquid. Hope this helps!!!
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