Place the ground beef in a medium mixing bowl. Add the egg, minced onion, worcestershire sauce, granulated garlic, salt, and pepper.
Mix with a wooden spoon or clean hands, until it’s one uniform mixture.
Make six steaks or patties from the meat mixture, about 4-inches long by 3-inches wide by 1/2-inch thick.
Heat a 12-inch cast iron pan over medium heat.
When the pan is hot, add the avocado oil. Place the steaks in the pan.
Cook the steaks until they are browned, 2-3 minutes. Flip them over and brown the other side for another 2 minutes.
While the steaks are browning, whisk the beef stock, Keto Chow, worcestershire sauce, and soy sauce together in a large mixing cup or bowl.
When the steaks are browned, transfer them to a plate.
Add 2 tablespoons butter to the same pan, then add the mushrooms and onions, stirring with a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan.
Cook, stirring occasionally, until the mushrooms and onions are beginning to brown slightly and some of the liquid has evaporated from the mushrooms.
Transfer the onions and mushrooms to the same plate with the steaks.
Pour the prepared beef stock and Keto Chow into the pan and whisk out any lumps.
Simmer the sauce until it starts to look shiny and slightly thickened.
Return the steaks, onions and mushrooms to the pan.
Cook the steaks in the sauce for another 5 to 8 minutes, until the steaks register 165°F on an instant-read thermometer or the juices run clear when pierced with the tip of a knife.
Taste the sauce and adjust seasoning with more salt and pepper if desired.