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1
Combine all the ingredients for the meat mixture and knead until all combined.
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2
Form into 4 to 6 oval patties, then make lines across the patties to give them a steak appearance.
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3
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle.
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4
Remove from the pan and pour off excess grease.
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5
Reduce the heat to medium and add in the sliced onions.
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6
Stir and cook for several minutes, or until golden brown and somewhat soft.
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7
Add the beef stock, Worcestershire, and ketchup.
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8
Stir and cook to reduce.
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9
OPTIONAL: Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor.
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10
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
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11
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
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12
Return the steaks to the gravy.
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13
Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
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14
Serve with mashed potatoes and peas!
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15
**NOTE: If you omit the Kitchen Bouquet, no problem.
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16
If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
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17
**Another optional thing is to add sliced mushrooms to the onions and cook them together.
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18
Yum!
