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Cook meat in a pan with butter, salt, and pepper
Remove the cooked meat from the pan
Delaze the pan with a little bit of water to collect the drippings and juices
For a basic gravy, this deglazed liquid is ready to use
To make a thicker gravy, add beef broth to the pan drippings
Make a roux by combining flour and butter
Stir the roux into the broth mixture until thickened
For an enhanced gravy, add diced vegetables (carrots, onions), fresh herbs, cloves, and mushroom ketchup
Continue stirring until all ingredients are well combined and the gravy reaches desired thickness
Ensure the gravy is thick enough to coat meat without running off