I use the strained meat juice and combine it with one cup of appropriate bullion (beef or chicken, depending on the meat), so that there's plenty of gravy. Then I mix two or three tablespoons of cornstarch in water, just enough so that it's pourable, but still has some substance. I add that to the meat juice/bullion combination and stir until it's dissolved. Then I turn the gas on medium, and keep stirring until it comes to a boil. It should be at the right consistency at that point. If it's not, turn off the gas and remove it from the heat. Then mix one more tbs. of cornstarch in water, and add it to the gravy, stirring briskly to make sure it doesn't lump. Then bring that back to a boil, and it should be just right. I also add some onion powder, salt and pepper, and few drops of Gravy Master.

Hope that helps!! Or was that WAY too much information???