Step 1

In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.

Step 2

Form into 4 oval patties about ¾ inch thick.

Step 3

Heat olive oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.) Remove steaks to a plate and set aside.

Step 4

Add chopped onions to the skillet, season with salt and pepper, and cook until partly translucent, 3 to 4 minutes. (If the skillet needs a little more oil, add it now.)

Step 5

Add mushrooms, season with salt and pepper, and cook until golden, about 3 to 5 minutes.

Step 6

Turn down the heat to medium, add the butter and stir to melt. Add flour and whisk until combined with the butter.

Step 7

Gradually pour in the beef stock, whisking continuously. Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.

Step 8

Bring to a simmer and add steaks back to the skillet. Cover and cook for another 5 minutes or until steaks are cooked through. If you notice the gravy getting too thick, add more beef stock or water.

Step 9

Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!