Making Gravy?!

Making Gravy?

Does anyone have a good recipe for making gravy that I can use with Beef Dishes ? Mine always turns out thin and lumpy without much flavor. Would also like a good Chicken and Pork Gravy. Thanks to all who answer...

Making gravy seems hard but it's not.
With any gravy, start with a few tablespoons of drippings (bacon grease or the beef drippings from a roast).
Stir in enough flour into the drippings to make a paste and brown it over medium heat, stirring constantly. As it starts to brown, add liquid (beef broth or beef bouillon cubes reconstituted) a little at a time. If you add to much at a time, it lumps up.
As you add a little liquid, and keep stirring, it will slowly start to get thinner. Let it get a little thinner than you want, then turn down the heat and let simmer about 15- 20 minutes. Stir often and add a bit more water or broth to keep it at the consistency you want.
I keep French's Au Jus mix on hand to add to my beef gravy to give it more flavor. It is delicious, especially over curly French Fries.
For incredible pork gravy, brown a lb of pork sausage in a heavy skillet, add about 1/3 c. flour to the sausage and keep stirring until the flour starts to brown. Add some milk mixed with water and keep stirring, heat about 15 minutes, to make the best sausage gravy ever.
Serve with hot biscuits and a good appetite!
For chicken gravy, especially fried chicken gravy, pour off all but about 2 T of the grease after you have cooked the chicken. Leave the little browned bits in the skillet. Add about 1/4 - 1/3 c. flour and stir it while it browns. Add 1/2 milk and 1/2 water to the browned flour, stirring to scrape up all the good browned bits on the bottom of the skillet. Once the bottom of the skillet feels smooth, turn the heat all the way down, cover and let simmer about 15- 20 minutes, stirring occasionally. For even more flavor, dissolve a chicken bouillon cube in the water before adding it with the milk.
Awesome with fried chicken and waffles or fried chicken and biscuits.