1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until nicely browned, about 6-8 minutes. Don’t rush this step—those browned bits build flavor that you just can’t fake.
2. Remove the beef with a slotted spoon and set aside, leaving the drippings in the pan.
3. Reduce the heat to medium and add the butter to the skillet. Once melted, toss in the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2-3 minutes, until the raw flour smell is gone and the roux turns a light golden color. This step thickens the gravy and gives it that silky texture Mama Lu’s gravy was known for.
5. Slowly pour in the beef broth while whisking continuously to avoid lumps. Bring the mixture to a simmer—watch it thicken beautifully before your eyes.
6. Add the cooked ground beef back into the pan along with Worcestershire sauce and thyme. Stir well to combine. Let the gravy simmer gently for 5-7 minutes, allowing the flavors to marry and the gravy to thicken to your desired consistency.
7. Season with salt and pepper to taste. If you want a creamier finish, stir in a splash of heavy cream right at the end.
8. Remove from heat and serve warm. If the gravy gets too thick as it cools, just whisk in a little hot water or broth to loosen it up.

One of my favorite lessons from Mama Lu was patience. Letting the gravy simmer and thicken slowly makes all the difference—it’s where simple ingredients turn into something soulful.