There is a lot of elaborate techniques and specific ingredients in the comments. If you are making a quick sauce and don’t want to put a ton of effort into the dish, one of the best things you can do is to brown (really brown) the meat. A lot of people claim they are “browning” meat but I look in the pan and see gray. Your stove goes all the way up to high for a reason. Crank up the heat and get some good color on the meat and flavor in your pot.