1Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes.
2Put 1/2 of the onion in a large bowl and the remainder in another bowl.
3In the large bowl, add the beef, bread crumbs, grill seasoning, Worcestershire sauce, and the egg. Mix to combine everything well and form the mixture into 5 oval patties.
4Heat the remaining oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4-5 minutes per side. Remove the steaks and pour off all but 2 tablespoons of fat. (the patties will not be cooked though and will finish cooking in the gravy.)
5Put the pan back on the heat, add mushrooms and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce heat to a simmer and cook until the sauce has thickened and the steaks are cooked though, about 10 minutes.
6Cooks Tips: I omitted the onions and mushrooms because I am allergic to onion and don't like mushrooms. I also doubled the recipe because my husband is a hearty eater and could eat one batch by himself! I also made this with mashed potatoes and green beans.