Vern's Southern Style Tomato Gravy

In a large cast iron skillet, brown beef or sausage or both (if both total weight still 1/2 pound), add salt and pepper to taste and remove meat and set aside when browned. Leave 8-10 tablespoons of grease left over from ground beef and heat in same large cast iron skillet. Slowly add flour covering grease Stir to completely mix grease and flour.. Brown flour completely till almost burnt. Medium brown Pour canned tomatoes with juice in a medium bowl and crush tomatoes with hand, Pour into gravy mix, stiring. Add cooked beef, stir slowly. To use milk Mix 1/2 cup of milk with 1 cup of water To use water Add 11/2 can of water, add more or less water to thicken or thinning the sauce. I like my sauce thick but juicey. To cover the shredded buscuits on plate but soak in bread also. Stiring with wooden spoon Turn heat down to med-low, Cook slowly, while still stiring. Gravy will start to rise and thicken. Stir slowly using a wooken spoon. Until desired texture. Add more water if desired, 1/8 cup at a time. Add salt and pepper to taste. Serve over Vern's Southern style Buttermilk biscuits, hand crumbled. I use at lease 4 biscuits in plate. Optional servered with Vern's Southern Pepper Relish and Avery's Tobasco Sauce. You might have guessed, I love hot pepper