Gravy for Two
Heat oil and flour in skillet until flour is light brown color. I use about two tablespoons of oil and mix in flour until thick but still spoonable.
add a a pat of butter. Using whisk add water/stock and add until not thick. Add all meat juices if you have it.
Add seasoning. I use Bullion paste for flavor if not enough from meat juices or stock or if using water only, salt and pepper. I add a touch of caramel powder to make the gravy brown. It's fast to make and tastes great.
Even faster, add a mixture of cornstarch and water to simmering meat juices, whisk while adding broth. This is how I learned to cook, no recipes of exact ingredients, just do it until you get it right. I can tell by look and taste what the gravy and sauces need.