Makes about 3 cups

For this traditional country style gravy you will need some meat fat, like that drained from the pan you cook a roast or meat loaf in.  If you have no meat fat, use a combination of butter or margarine and olive oil.  For a plain gravy, just leave out the mushooms.

3 tablespoons fat

3 tablespoons all-purpose flour

3 cups beef stock, or about 1 ½, 14.5-ounce cans of commercial broth

¼ cup inexpensive cream Sherry

About a cup of sliced mushrooms

About 2 tablespoons minced fresh parsley

Salt and fresh coarse ground black  pepper to taste

Put the fat or oil and the flour into a heavy skillet and over a moderate heat, stirring constantly, cook until the mixture is nut brown.  Gradually begin adding the liquids, whisking constantly until all the liquid is added and the mixture is smooth.  Simmer gently for about 20 minutes, whisking frequently.  Add the mushrooms and parsley and simmer for about five minutes more.  Season to taste with salt and pepper.  The resulting gravy should be glossy and translucent, not cloudy.

* You may add more broth if you wish a thinner gravy.