1. Heat a large skillet over medium heat and add the vegetable oil or bacon fat. Let it warm until shimmering but not smoking.
2. Add the finely chopped onion and cook until translucent, about 3-4 minutes. This step is crucial—Mama Lu always said, “Good onions mean good breakfast.”
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, careful not to burn it.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon or spatula. Cook until browned but still juicy, about 6-8 minutes. You’ll want to see that nice caramelization on the meat—this is flavor gold.
5. Sprinkle in the smoked paprika, thyme, crushed red pepper flakes (if using), salt, and black pepper. Stir well to combine all those lovely spices.
6. Pour in the beef broth or water to loosen the mixture and keep it juicy. Let it simmer for 2-3 minutes so the flavors meld together.
7. Taste and adjust seasoning as needed. Remember, seasoning is like storytelling—don’t be shy about adding your own voice.
8. Turn off the heat and sprinkle chopped fresh parsley or chives over the top for a burst of color and brightness.

When I make this at home, I like to keep a little skillet on the stove just for breakfast. It reminds me of those early mornings with Mama Lu, when we’d talk about the day ahead while the house filled with that unmistakable scent of cooked ground beef and onions. It’s one of those simple moments that feels like a warm hug.