Pan Gravy For Roast Beef

2 tablespoons drippings (fat and juices)

2 tablespoons all purpose flour

1 cup liquid (meat juices, broth water)

Salt and pepper

Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in few drops bottled brown bouquet sauce if desired. Sprinkle with salt and pepper.

Mushroom Gravy:

Before blending flour, cook and stir 8-ounces of mushrooms, sliced, in drippings until light brown. Stir ½ teaspoon Worcestershire sauce into gravy.