Guess mom's recipe is a little different. I think the garlic would be a key difference.
Also you can tell my mom is awesome just reading this.
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no i don't use any of those seasonings.
I just fry up my hamburger and onions and chopt garlic in alittle oil, maybe a tablespoonor two, if the hamburger is very lean but the ground chuck is usually fattier.
then I season with salt pepper and alittle Lawry's, just a smidge or it might get to salty and then I add a tablespoon of flour and brown that with the meat and soaks up grease which will thicken your gravy.
Add chopted very fine carrots cause you don't like big chunks and not alot of carrot cause you didn't like veggies much when younger, and add about cup of beef broth or water and maybe a tablespoon of worcestershire sauce and let it cook alittle and thicken and may have to add more water to get the thickness for sauce and that was it.
I think the bistro stuff is like what the english use for beef bouillon or broth and it has seasonings in it too and beef broth or boullion can have lots of salt in it too so just have to be careful not to get too salty.
I bet the mustard would be good in it and if you have smashed carrots and rutabega, as a side dish, you wouldn't need to add the carrots to mince and then it would be more beefy tasting and less sweet.
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