1. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, approximately 7-8 minutes.
3. Sprinkle the flour over the beef, stirring to coat evenly. Cook for an additional 2 minutes to remove the raw flour taste.
4. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, and season with salt and pepper to taste.
5. Bring the mixture to a gentle simmer and cook for about 10 minutes, or until the gravy thickens to your desired consistency.
6. While the gravy is simmering, prepare your mashed potatoes if you haven’t already. I like to keep mine simple, just like my Abuela used to make, with butter, milk, and a pinch of salt.
7. Serve the ground beef and gravy over a generous portion of mashed potatoes, garnishing with fresh parsley for a pop of color and freshness.

Cooking this dish always reminds me of the patience I learned from helping my Abuela in the kitchen. She taught me that good things take time, and that includes allowing flavors to meld together beautifully.