Place the beef in a large bowl.

Add salt, pepper and 2 tablespoons water.

Using your hands, mix well then form into 2-3 1/2" thick patties.

Heat a large skillet over medium-high heat and brown the patties. Remove to a plate.

Remove the drippings from the pan.

Add the onion and cook until just soft.

Add the mushrooms and thyme and saute until mushrooms soften, about 5 minutes.

Sprinkle the flour over the skillet and cook for 1 minute, stirring constantly.

While still stirring, slowly add the stock. You might need a whisk to help prevent any clumping.

Reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. The mixture should be thick.

Add the patties back into the skillet. Cover and simmer until the meat is cooked through, about 15 minutes.

Serve patties covered with gravy.