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In a large skillet over medium-high heat, cook 1 pound ground beef, breaking it up into crumbles until there is no pink left, 8-10 minutes. I like to get a little char on the beef if possible.
Drain any excess grease and place meat back into skillet.
Lower the temperature to medium heat and add 2 Tablespoons salted butter. Allow the butter to melt.
Stir in 2 cloves garlic, minced, 1 Tablespoon dried minced onion and ½ teaspoon black pepper until fragrant, 30 seconds.
Add 2 Tablespoons all-purpose flour and stir it in, cook for 1 minute.
Slowly stream in 2 cups beef broth while stirring constantly to avoid lumps.
Add 1 Tablespoon Worcestershire sauce and stir it in.
Simmer for 5 minutes until thickened, serve immediately over mashed potatoes.