This is economical to make.
Evenly divide the meat and shape into 4 oblong (oval) patties. Flatten with hands and sprinkle with salt and pepper.
Heat oil in heavy-bottomed skillet. Over med. high heat, saute the onion until softened, about 5 minutes. Add the beef patties and brown well on both sides.
Reduce heat and continue cooking until onions are golden and beef patties are mostly cooked through. Remove onions and beef to a platter and set aside.
Return pan to stove and heat over med.to med-high heat Add the flour and scrape up all the brown bits. Reduce heat and cook until flour is nicely browned. Very slowly add the dissolved bouillon, stirring or whisking well with each addition, until all the liquid is used and there are no lumps.
Simmer over med. to med. high heat until the gravy is thickened, stirring occasionally. Add the ketchup and mix well. (If the gravy isn't dark enough, add a little Kitchen Bouquet, if desired.) Taste the gravy and salt and pepper if needed.
Return the onions and beef patties to the pan and simmer over low heat until the patties are cooked through, about 10 minutes.
Serve with mashed potatoes.
Source: Adopted from William Bell's verbal instructions, and taste-tested for authenticity.
By indianlady from Boonville, NC
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Traditionally served with hot white rice or potatoes. It's a great way to dress up a pound of ground beef.
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls and flatten into patties. Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
By Connie from Oden, Arkansas