1/4 cup and 2 tablespoons dry bread crumbs
1-1/2 teaspoons garlic powder
3/4 teaspoon pepper
2-1/4 pounds lean ground beef
1/2 cup and 1 tablespoon all-purpose flour,divided
2 tablespoons olive oil
2-1/4 cups water
1/4 cup and 2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3 medium onion, quartered and sliced
3 (4 ounce) cans mushroom stems and pieces, drained
1. In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.
2. Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.