Salisbury Steak with Gravy

This is hugely popular around here. The only adjustment I've made is to saute the onions separately instead of mixing them in with the meat. Just accommodating picky eaters. We like it with rice and a veg, although mashed potatoes is more traditional. You have my permission to do what you like!

Ingredients
Meat and Gravy:
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Directions
Combine meat, Worcestershire, and steak seasoning or salt and pepper. Form 4 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the onions. Season onions with salt and pepper and saute until tender, 3 to 5 minutes.

To onions, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

Serve with potatoes or rice, a veg and, for our family, ketchup!