Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place your skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a wooden spoon, until the meat is a deep mahogany brown and no pink remains. If using very lean beef, add 1 tbsp of olive oil to prevent sticking. Drain any excess liquid if necessary, but leave about 1 tbsp of fat for flavor.
  2. Lower the heat to medium. Stir in the diced onions and cook for 3–5 minutes until they become translucent and fragrant. Add the minced garlic and cook for just 60 seconds more to avoid burning the garlic.
  3. Sprinkle the flour evenly over the beef and onion mixture. Stir constantly for 2 minutes; the flour should coat the meat and smell slightly nutty, which removes the raw flour taste. Slowly pour in the beef broth while whisking vigorously to integrate the flour.
  4. Stir in the Worcestershire sauce, onion powder, and dried thyme. Simmer on low for 5–7 minutes, stirring occasionally, until the sauce thickens into a glossy, velvety gravy. Remove from heat and stir in the fresh parsley.