Heat a skillet over medium heat. Add just enough cooking oil to coat the bottom of the pan.

Form your ground beef into patties or hamburger steaks. I like to do the indention in the middle of one side of ground beef patties. It helps to ensure it cooks all the way through and helps keep the beef from shrinking up.

Season each side of the hamburger steak patties with kosher salt, cracked black pepper, and chili powder. The chili powder gives great flavor and nice color to the beef when cooked.

When the skillet is properly heated add your hamburger steaks. You are going to cook on each side 7 to 8 minutes per side until browned and the meat has firmed and cooked thoroughly. I prefer that ground beef be cooked well done.

When the hamburger steaks are nearing the end of cooking time add sliced onions to caramelize, if you like. Remove the hamburger steaks when done and finish cooking the onions. It will only take a moment or two.

Add the flour to the pan drippings and whisk to combine. Add salt and pepper to taste. When the flour has cooked 3-4 minutes, add the milk slowly whisking to combine.

Continue to whisk the gravy until it thickens. Once thickened, remove from heat immediately.

(Adjust flour or liquid to desired thickness of gravy)