Step 1

In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.

Step 2

Shape the mixture into 4 equal oval patties, about 3/4-inch thick.

Step 3

In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.

Step 4

Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.

Step 5

Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.

Step 6

Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.

Step 7

Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)

Step 8

Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.