Beef Broth
salt (to taste)
flour 3-4 tbsp
water 1 C
There are two ways to make good gravy.
1) with cold broth
2) with boiling broth
WITH COLD BROTH
In small pan place flour; add broth a little at a time until flour is mixed in well. Heat mixture until boiling; add salt to taste. This way you can omit the water from the recipe.
WITH HOT BROTH
Heat broth to boiling. Mix flour and water in small bowl until smooth; add a cup of hot broth to bowl and mix well, then put mixture in hot broth and stir with whisk(if you have one) until well combine. This method keeps you from having lumps. Add salt to taste.
If by some chance you have a lot of broth and either method did not make your gravy thick enough you will need to repeat the method for WITH HOT BROTH again. Make sure when adding more thickening not to use the COLD BROTH method or you will get lumps.