1-In a big bowl, combine collectively the bottom beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Kind into 8 balls, and flatten into patties.
2-Warmth the oil in a big skillet over medium warmth. Fry the patties and onion within the oil till patties are properly browned, about 4 minutes per facet. Take away the meat patties to a plate, and preserve heat.
3-Sprinkle flour over the onions and drippings within the skillet. Stir in flour with a fork, scraping bits of beef off of the underside as you stir. Regularly combine within the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low warmth for about 5 minutes, till the gravy thickens. Flip warmth to low, return patties to the gravy, cowl, and simmer for an additional quarter-hour.
