Sprinkle 2 tablespoons of flour in a non stick pan. (Do not add fat at this stage.) Brown the flour over medium heat. This will add color to your gravy. Stir frequently. Do not burn.

Add 3 tablespoons of fat, 1 tablespoon at a time, using a spatula to turn the mixture paste-like. Your gravy will have no lumps if this paste has no lumps.

Add 1 cup of stock. Cook and stir the gravey until it is smooth and boiling. Season it with salt, pepper, paprika, garlic, celery salt, nutmeg, etc. (I also add Chervil).

If your gravy turns out too light, add beef bouillon or a dash of instant coffee.

You can also add sauteed mushrooms, onions, garlic, etc. Increase the above quantities as needed for more gravey.

Hint: If your gravy becomes too thin for some reason, use instant mashed potatoes to thicken.

Enjoy.