Name: Quick and Easy Gravy Without Drippings – Easy Dinner Recipes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups beef broth (or chicken or vegetable broth); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; Salt, to taste; Black pepper, to taste

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Some nights, all I want is comfort food with zero hassle—and this gravy delivers. It’s rich, smooth, and no pan drippings required. I mean, who actually wants to roast a whole bird on a Tuesday just to make gravy? Not me. This recipe is the unsung hero of busy weeknights. I’ve used it to save many dry mashed potato situations and awkward turkey sandwich moments. With just a handful of pantry ingredients and about 10 minutes, you’ve got a savory, foolproof gravy ready to go. We’re talking about an easy dinner recipe that pairs perfectly with everything from Crockpot Cube Steak And Gravy to homemade Country Fried Steak And Gravy. It’s fast, it’s simple, and yes—it’s the gravy you didn’t know you needed until now.

1) Key Takeaways
2) Easy Quick and Easy Gravy Recipe
3) Ingredients for Quick and Easy Gravy
4) How to Make Quick and Easy Gravy
5) Tips for Making Quick and Easy Gravy
6) Making Quick and Easy Gravy Ahead of Time
7) Storing Leftover Gravy
8) Try these side dish recipes next!
9) Quick and Easy Gravy
10) Nutrition

1) Key Takeaways

This gravy is made without any drippings, so it’s perfect any time.
It takes less than 15 minutes from start to finish.
Pairs beautifully with Easy Dinner Recipes like mashed potatoes or cube steak.
You only need a few pantry staples to pull this off.

2) Easy Quick and Easy Gravy Recipe

Let’s talk about this gravy. It’s warm, rich, and smooth without needing to roast anything. I mean, how many times have you wanted gravy without going through a whole turkey ordeal? With this recipe, I don’t have to wait until Thanksgiving for a little comfort in my bowl.

We’re not reinventing anything. This is good old-fashioned gravy made in a small saucepan with butter, flour, and broth. That’s it. The kind of thing you can whip up when dinner feels flat or your mashed potatoes are crying out for a friend. It’s one of those easy dinner recipes that actually makes the whole dinner better.

I lean on this when I’ve made Crockpot Cube Steak And Gravy or something like Country Fried Steak And Gravy, and I need a little extra drizzle of flavor. It works with just about everything, which makes it one of those Then and now recipes I keep in my back pocket. This gravy saves the day every time.

3) Ingredients for Quick and Easy Gravy

Beef Broth: You’ll want two cups. You can use chicken or veggie broth too, depending on what you’re serving. I go with beef when I want that classic deep flavor.

Unsalted Butter: Two tablespoons of butter gives the gravy richness and keeps it silky. I always use unsalted so I can control the salt later.

All-Purpose Flour: This is what thickens the gravy. Whisk it into the melted butter to make a roux. Let it cook a bit so it doesn’t taste raw.

Salt: Add it to taste. Some broths are already salty, so I usually taste before tossing in more.

Black Pepper: A few cranks of fresh pepper goes a long way. It adds depth and warmth. Don’t skip it.

4) How to Make Quick and Easy Gravy

Step 1. Set a saucepan on medium heat and melt the butter. Keep your eyes on it so it doesn’t brown too quickly.

Step 2. Add the flour and whisk like you mean it. This is your roux. Cook for a couple of minutes until it starts smelling nutty and golden. That’s when you know it’s right.

Step 3. Slowly pour in your broth while whisking non-stop. It’ll look lumpy for a second, but keep going. It smooths out fast if you keep it moving.

Step 4. Let it come to a soft boil. Then turn the heat down and let it simmer until thickened, about five minutes. Stir often so it doesn’t stick to the bottom.

Step 5. Taste it. Add salt if it needs it and finish with a few grinds of pepper. That’s it. Pour it over your mashed potatoes, your meat, or straight onto your spoon. No judgment.

5) Tips for Making Quick and Easy Gravy

Start with warm broth if you can. It helps things blend faster and makes it easier to avoid lumps. Cold broth works, but it slows you down a little.

If your gravy feels thin, let it simmer longer. Gravy thickens as it cools, too. If it gets too thick, stir in a splash of broth until it loosens up again.

Whisk like your dinner depends on it. A smooth gravy happens with motion. I don’t step away once I start whisking. Keep it moving until it’s velvety and perfect.

6) Making Quick and Easy Gravy Ahead of Time

I make this ahead when I know the main dish is going to need a lift. It stores well and reheats beautifully. If you’re hosting or planning meals, it’s a quiet kind of magic in your fridge.

Once cooled, store it in a glass jar or any container with a tight lid. It keeps in the fridge for up to four days. Reheat it on low in a saucepan, stirring until it’s smooth again.

If the gravy thickens too much in the fridge, add a little broth or even water as it warms. Stir gently, and you’ve got fresh gravy again without starting over.

7) Storing Leftover Gravy

Leftovers go into an airtight container and straight into the fridge. I try to use mine within four days, but it’s usually gone well before that.

To reheat, use a saucepan over low heat. Stir it gently while it warms. You can add a splash of broth if needed. It’s a forgiving recipe that bounces right back.

I’ve even frozen it. Just thaw it in the fridge overnight and warm it slowly. It’s not quite the same, but still way better than dry dinner.

8) Try these side dish recipes next!

9) Quick and Easy Gravy