For the steaks:
1 lb 93% lean ground beef
1 yellow onion, finely chopped
1/2 c. breadcrumbs
1 egg
1 T. canola oil
For the gravy:
1 15 oz can low sodium beef broth (Low sodium is important! When we make the gravy, the broth will reduce with the soup mix and it can become too salty!)
2 T flour
1 packet Lipton onion soup mix
In a large bowl, combine all of the ingredients for the "steaks." Divide into 6 patties. They can be cooked right away, but the flavor will be better if you let them sit for about a half an hour (yes, they can be at room temperature).
In a large skillet or saucier, heat the oil on medium heat. Add the patties and brown for about 5 minutes on each side. Remove to a plate.
In a small container (I used a custard cup) add just enough beef broth to the flour so that it is fully dissolved. Add the remaining beef broth to the hot pan and use a spatula to scrape the brown bits the meat has left behind off of the bottom of the pan. Add the soup mix and stir to combine. Add your slurry of broth and flour to the mix and allow it to boil just until it begins to thicken.
Add your patties back to the sauce. Cover and cook for 10 minutes longer on each side. I recommend serving with mashed potatoes.
