Step 1

PLEASE REVIEW THE PHOTO INSTRUCTIONS BEFORE STARTING - You will not have time to read them while doing this.

Step 2

Combine about equal amounts of AP flour and COLD water or broth in your Tupperware Quick Shaker (or a bowl and whisk). I generally make about 50% more than I estimate I need so I can thicken a bit more if needed later.

Step 3

Shake vigorously and continuously. Get it all mixed. You want about 2 tablespoons of flour per cup of gravy you are making.

Step 4

You need fluid from your meat with some fat in it. You could add broth or other liquid to get to the volume you want to make. You can also add soup base or bullion for more flavor.

Step 5

The liquid needs to be in a stovetop-safe pan. Now over medium-heat, bring the liquid to a boil. Turn on two burners if the pan will cover them.

Step 6

lowly add the flour mixture to the area of hardest boil SLOWLY while VIGOROUSLY stirring with a slotted spoon or whisk. Pay attention to the thickness and stop adding the flour mixture when you get most to the consistency you want. It will thicken a little with the cooking in the next step.

Step 7

Continue to cook for another 2-3 minutes while still stirring continuously then remove from heat and serve immediately. This will cook the "raw" taste out of the flour.

Step 8

PLEASE REVIEW THE PHOTO INSTRUCTIONS BEFORE STARTING - You will not have time to read them while doing this.

Step 9

Over medium-high heat, heat your fat (butter, drippings from meat, etc.). When hot, add an equal amount of flour slowly while stirring or whisking continuously.

Step 10

Cook until browning some. Usually 2-3 minutes. Then, slowly add the liquid for the gravy. Add most of the liquid and cook for a few minutes. Add more liquid if needed to thin.

Step 11

Stir contiously to combine and decrease heat some. Cook for a few minutes.