HAMBURGER STEAK WITH ONIONS AND GRAVY

1 1/3 lb ground chuck
3/4 cup onion; finely chopped
1 egg
1 tbsp Worcestershire sauce
1 1/2 tsp seasoned salt, divided use
3/4 tsp ground black pepper, divided use
1/2 tsp garlic powder
1/3 cup plus 1/4 cup self-rising flour, divided use
3 tbsp vegetable oil
2 medium-size onions, thinly sliced
2 cups water
1/2 tsp salt

Combine first 4 ingredients with 1 tsp seasoned salt, 1/2 tsp pepper, and the garlic powder, mixing well; shape into 4- to 4 1/2-inch patties. Dredge well in 1/3 cup flour.

Heat oil in a large heavy skillet (read cast iron) over medium-high heat, add patties, and cook until well browned on both sides. Remove from skillet and set aside.

Add sliced onion to skillet; reduce heat to medium, and saute until onion is browned.

Combine water, the remaining 1/4 cup flour, 1/2 tsp seasoned salt, salt and 1/4 tsp pepper; stir until smooth. Stir into skillet and cook, stirring constantly, until thickened.

Return steaks to skillet, turning to coat with sauce. Cover, reduce heat, and simmer 15 minutes.

This recipe yields a lot of gravy; naturally it is served with rice and biscuits for sopping.

Servings: 4
Source: Fannie Flagg's Original Whistle Stop Cafe Cookbook