Hopefully you will try steaming your meat to speed up dinner and make food tender. Once you finish cooking the meat, remove it from the pan. Even though there may be very little juices, you can still make gravy.

Use COLD water….very important. Add flour and stir until all the flour is dissolved into a two cup container.  I usually put about a cup of cold water and maybe two tablespoons of flour. Then I add about l/2 teaspoon of worcheshestire sauce (if it is beef or pork). I then add a beef boullion cube or two. It will depend on your taste buds.

I use a beef boullion in pork gravy because I haven’t ever found a pork boullion cube. It tastes great. Get the pan warm again and slowly add the flour/water mixture stirring continually. Heat on low. Be prepared to add more water as it thickens. It doesn’t matter at that point whether is water is cold or hot when you add more to thin down the gravy.

The most important thing is to add the flour to cold water and stir until dissolved.

If you make biscuits from scratch or even bread your chicken with flour, you will find the flour washes off your hands better with cold water.