This was another great recipe coming from Cooking Light’s April 2013 issue. It was quick enough for a week night meal and Little G ate some (woo hoo!). I served it with mashed potatoes and roasted tomatoes. I wasn’t quite sure how the patty would stick together since there was no egg included, but it did! 
Hamburger Steak with Onion Gravy
Adapted from Cooking Light April 2013
Ingredients:
1 lb. ground sirloin
1/2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 Tbsp. canola oil, divided
1 1/2 cups vertically sliced onion
2 tsp. all-purpose flour
1 cup beef stock
Directions:
1. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Sprinkle patty evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Heat 2 tsp. oil in a large skillet over medium-high heat, swirling to coat entire skillet. Add patties, cooking 3 minutes on each side of until browned; remove from skillet.
2. Add remaining 1 tsp. oil to the same skillet, swirling to coat entire skillet. Add onion; saute 3 minutes or until lightly golden and tender.
3. Sprinkle onion with flour; cook for 30 seconds, stirring constantly. Add stock and remaining salt and pepper. Bring to a boil.
4. Return patties to skillet; reduce heat to medium, partially cover, and cook for 5 minutes or until gravy is slightly thickened.
