In a pan heat on medium some fat drippings from the meat you cooked. I like to use half drippings and half butter. Mix into it an equal part of flour. So if you have four ounces of fat then you need four ounces of flour. This is called a roux. Stir and cook the roux for 5-10 minutes adding a little bit of fat to make sure that the roux does not turn completely solid. The roux will be very thick and not at all like gravy. You want to cook it so that it takes the raw flavor out of the flour. After you have cooked the roux, then add some meat broth... if you want to make a cream sauce instead of gravy then you can add milk or cream. Just stir and add your liquid until it is at the consistency you want. Season with salt and pepper.