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In a large bowl gently mix beef, egg, breadcrumbs, Worcestershire sauce, onion powder, garlic powder, salt and pepper.
Divide into 4 and shape into oval patties.
Heat oil in large frying pan over medium-high heat.
Add patties and cook until nicely browned, about 4 minutes.
Turn and add onion. Continue cooking until patties are browned on both sides. Transfer patties to a plate leaving onion in the pan. Decrease heat and cover.
Stir onions occasionally, scraping up brown bits on the bottom of the pan. Cook until softened, about 10 minutes.
Add beef stock and sherry.
While stock is heating, whisk cornstarch and water together in a small bowl.
Pour cornstarch mixture into pan and immediately stir 1-2 minutes as the sauce thickens.
Return patties to the pan, reduce heat to low and cook 10-15 minutes until the meat is cooked through.
Taste gravy and adjust seasoning. Serve with mashed potatoes.