Hamburger Steak with Onion Mushroom Gravy

0.50 tsp Pepper, black 1 cup, chopped Onions, raw 1 cup (8 fl oz) Water, tap 0.25 tsp Lea & Perrins, Worcestershire Sauce 1 tbsp + 1 tsp. Extra Virgin Olive Oil, divided 0.25 tsp Diamond Crystal - Kosher Salt 0.50 tsp Onion: Granulated (Sauer's) 0.50 tsp Kirkland California Granulated Garlic 1 tsp Better Than Bouillon, Reduced Sodium Organic Roasted Beef Base 1 cup water (to dissolve beef base) 16 oz Ground Beef/Kirkland Signature 88%lean/12%fat; 4 oz/112g. serving 2 cans Mushroom stems & Pieces, Shop Rite 6.5 oz. can/1/2 cup (120g) w.liquid serving 1 tbsp Tapioca Flour/Starch (4 Tbsp/30Grams)

Saute 1/2 of the mushrooms and 1/2 of the onions and 1/4 cup finely chopped celery in 1 tsp. of olive oil until veggies are softened and tender. In a bowl, combine ground beef, seasonings and the sauteed vegetables. Form into 4 oval-shaped patties. Fry patties in skillet until done; remove and set aside. In the same skillet, add 1 Tbsp. of olive oil and saute the remaining 1/2 cup onions and 1/2 cup mushrooms until tender. Remove from the skillet and add 1tsp. of Tapioca Flour/Starch to make a roux. Scrape the bottom of the pan to release any bits. Add salt and pepper to taste, if desired. Mix the beef base with 1 cup water and add to the skillet, stirring until thickened. Return the sauteed onion/mushrooms and beef patties to the pan and heat through before serving. Serving Size: 1 patty per serving