Heat a large skillet over medium-high heat and add a splash of oil. Add ground beef and a pinch of salt, breaking it apart and browning for about 5 minutes until no longer pink.

Once browned, remove beef with a slotted spoon, leaving the fond in the pan. Drain excess fat but keep flavorful residue. Set beef aside.

In the same skillet, add butter to the fond, let it melt over medium heat, then add onions and mushrooms. Sauté for 5-6 minutes until softened.

Stir in minced garlic and black pepper, cooking for an additional minute until garlic is fragrant.

Sprinkle flour over the sautéed vegetables, stirring continuously for 1.5-2 minutes to lightly toast flour.

Gradually whisk in beef broth while scraping the bottom to incorporate flavors. Mix in Worcestershire sauce and bring to a gentle boil.

Return browned beef to the skillet, stir to combine, bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning with salt if needed. Stir in more broth if gravy is too thick before serving.