Crumble ground beef into a medium-sized bowl, and add the breadcrumbs and egg. Add about 2 teaspoons of the dry onion soup mix, including some of the dried onions as well as some of the powdered bouillon mix. Reserve the rest of the onion soup packet.

With a spoon, lightly combine the ingredients at first, then mix it more thoroughly until the mixture is well combined. Divide the mixture into 4 even portions, then shape them into rounds or ovals about 1/2 inch thick. Using small squares of waxed paper, parchment or aluminum foil to form the patties on will make it much easier to transfer them to the skillet.

Heat a 12-inch non-stick skillet over medium heat, adding a small amount of oil if desired. Cook about 5 minutes per side, until nicely browned and done to your liking.

Meanwhile, heat 1/2 cup water to boiling and add the remainder of the onion soup mix packet. Stir to combine and set aside.

When the Salisbury steaks are done, remove them to a serving plate and keep warm. Off heat, add the brown gravy mix and 1 cup of water to the skillet; stir or whisk to combine and scrape up any browned bits.

Return the skillet to medium heat and add the onion soup mix/water mixture. Stirring constantly, bring to a boil (about 5 minutes). Boil for 1 minute, stirring constantly. 

Serve the Salisbury steaks and gravy with mashed potatoes or cooked egg noodles. Refrigerate any leftovers.