Constituents
1 lb. ground beef
1 egg
mug chuck
motes
1/ 2tsp. black pepper
1tsp. swab
tsp. onion greasepaint
1 clove garlic diced
1tsp. Worcestershire sauce
1tbsp. oil painting
mug thinly sliced onion
2tbsp. each- purpose flour
1 mug beef broth
1/ 2tsp. swab
DIRECTIONS

• In a large coliseum, mix together the ground beef, egg, chuck
  motes, pepper, swab, onion greasepaint, garlic, and Worcestershire sauce.
• Form into thick galettes.
• toast the oil painting in a large skillet over medium heat.
• Fry the galettes and onion in the oil painting until galettes are nicely browned.
• Remove the beef galettes to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a chopstick, scraping bits of beef off of the bottom as you stir.
• Gradationally mix in the beef broth. Season with seasoned swab. poach and stir over medium-low heat for about 5 twinkles, until the gravy thickens. Turn heat to low, return galettes to the gravy, cover, and poach for another 15 twinkles.