Step 1

Combine Salisbury steak ingredients, except the olive oil, in a large bowl until thoroughly mixed, then divide into 8 evenly shaped patties. Set aside.

Step 2

In a large pan, melt the butter over medium heat, then add the onion and cook for 3-4 minutes or until lightly softened. Stir in the flour until a paste forms, then add the Worchestershire sauce and stir to combine. Slowly whisk in the beef stock and bring mixture to a low boil over medium heat. Cook until thickened, about 10 minutes, season with salt and pepper as desired, then reduce heat to the lowest setting while cooking the steaks.

Step 3

In a second large non-stick pan over medium/medium-high heat, add 1 tablespoon olive oil. Once hot, add half of the patties and cook for 4 minutes before flipping and cooking until no longer pink, about 5 minutes more. Remove steaks from pan and nestle into the gravy to keep warm, then add remaining olive oil and steaks and cook until no longer pink. Plate steaks and drizzle with remaining gravy. Best served with creamy mashed potatoes, and enjoy!