– 1/4 Cup.Of milk.

– 1/4 Cup.Of finely chopped onion.

– 1/4 Cup.Of finely chopped green bell pepper.

– 1 clove garlic, minced.

– 1 egg.

– 1 Tsp.Of Worcestershire sauce/

– 1/2 Tsp.Of salt

– 1/4 Tsp.Of black pepper/

FOR THE ONION GRAVY:

– 2 large onions, thinly sliced.

2 Tbsp.Of butter.

– 2 Tbsp.Of all-purpose flour.

– 2 Cups.Of beef broth.

– 1 Tsp.Of Worcestershire sauce.

– Salt and pepper to taste.

Instructions

Combine the breadcrumbs and milk in a basin. Allow a few minutes for the breadcrumbs to absorb the milk.

Add the ground beef, soaked breadcrumbs, diced onion, green bell pepper, minced garlic, egg, Worcestershire sauce, salt, and black pepper to a large mixing basin.

Mix all the ingredients gently until thoroughly combined. Be cautious not to overwork the mixture, as this can result in stiff patties. The mixture should be divided into four equal portions and formed into ovoid or round patties approximately 1/2 to 3/4 inches thick.

Add some oil to a large skillet that has been heated over medium-high heat and oil. Once the pan is heated, gingerly position the hamburger fillets inside. Cook for approximately four to five minutes per side, or until browned and cooked to the desired degree of doneness. Take the patties out of the pan and set them aside.

In the same skillet, melt the butter over a medium heat setting. Add the thinly sliced onions and sauté, stirring frequently, for 10 to 15 minutes, or until they are tender and golden brown.

Toss the flour with the caramelized shallots and mix thoroughly. Cook for an additional 2 to 3 minutes to eliminate the flavor of uncooked flour. Slowly add the beef bouillon and Worcestershire sauce while continuously whisking to prevent clots. The mixture should be simmering

eturn the hamburger fillets to the pan with the onion marinade. An additional 5 to 10 minutes of simmering will allow the flavors to meld and the steaks to heat through. Adjust the seasoning of the gravy with salt and pepper as necessary.

Place the hamburger patties on a plate and drizzle the onion puree on top. This entrée goes exceptionally well with mashed potatoes, rice, or buttered noodles. It can also be served with sautéed vegetables or a fresh salad.