– Sirloin – Egg – Seasoned bread crumbs – Seasoned salt – Dijon mustard – Ketchup – Worcestershire sauce – Beef bouillon – Onion – Browning and seasoning sauce
In a large bowl, combine the ground beef with the egg, bread crumbs, seasoned salt, dijon mustard, ketchup, Worcestershire, and the crushed beef bouillon cube. Portion the meat out into 5 or 6 equal portions and shape the portions into oval patties that are roughly 1 inch in thickness.
Cook the patties and cook for about 4 minutes on each side until they have a golden brown crust. Place the skillet over medium heat and add onions. Cook, stirring frequently, until they turn brown and tender, approximately 6 minutes. Add water and bouillon cubes, bringing it to a boil, then reducing to a simmer.
Stir in Worcestershire sauce, ketchup, and browning sauce, whisking to combine. Season with salt and pepper to taste. To thicken the gravy, make a cornstarch slurry by whisking cornstarch with 2 tablespoons of cold water. Stir it into the gravy until it thickens. Then, return the steaks to the skillet with any drippings and simmer until heated through. Adjust gravy thickness with water if needed. Serve the dish hot.