Ingredients:

  • 1 lb (450g) lean ground beef (85% to 90% lean)
  • 1 tbsp (15ml) vegetable oil
  • 1/2 tsp (3g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) low-sodium beef broth
  • 1 tbsp (15g) Worcestershire sauce
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Heat a large heavy-bottomed skillet or cast-iron pan over high heat. Add the vegetable oil, then add the ground beef. Season with salt and pepper, breaking the meat into small crumbles with a spatula, until the meat is deeply browned and no longer pink. Drain excess grease, leaving approximately 1 tablespoon in the pan.
  2. Sprinkle the all-purpose flour evenly over the browned beef. Stir constantly for 1–2 minutes until the flour loses its raw smell and begins to smell slightly nutty, bonding with the beef fats to create a roux.
  3. Slowly pour in the beef broth while whisking or stirring vigorously to prevent lumps. Stir in the Worcestershire sauce, onion powder, garlic powder, and smoked paprika.
  4. Bring the mixture to a gentle simmer over medium heat, stirring until the sauce transforms into a velvety, mahogany-colored gravy that coats the back of a spoon.