2 T. vegetable oil
2 onions, chopped
1 1/2 lbs. ground chuck
1 c. bread crumbs
1 T. grill seasoning
1 T. Worcestershire sauce
1 egg
8 oz. cremini mushrooms
kosher salt and pepper
1/4 c. flour
28 oz. beef stock
8 oz. egg noodles
Cook noodles according to package directions.
Heat 1 T. oil in a large skillet over medium high heat. Add the onion and saute until soft. Put 1/2 of the onion in a bowl and set aside.
In a large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce, remaining onions and egg. Mix to combine well and shape mixture into 5 oval patties.
Heat the remaining 1 T. oil in the skillet over medium high heat. Add the patties until both sides are well browned, about 4-5 minutes per side. Remove to a platter. They will not be cooked through at this point.
To the pan add the mushrooms and cook for 5 minutes.
Add the remaining onions and sprinkle all with flour. Cook for 2 minutes.
Add the beef stock and bring to a boil.
Return the patties to the pan, reduce the heat and simmer until cooked through, about 10 minutes.
Serve beef and gravy over noodles.