• In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.
  1 pound lean ground beef, ⅓ cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1 large egg, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 2 teaspoons Worcestershire sauce, salt and pepper, 1 garlic clove
• Form into 4 oval patties about ¾ inch thick.
• 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.
  2 tablespoons extra virgin olive oil

Mushroom Gravy

• 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.)
  ½ onion, 1 tablespoon extra virgin olive oil
• Add mushrooms, season with salt and pepper, and cook until golden, about 3 to 5 minutes.
  8 ounces sliced mushrooms
• Turn down the heat to medium, add the butter and stir to melt. Add flour and whisk until combined with the butter.
  2 tablespoons unsalted butter, 2 tablespoons all purpose flour
• Gradually pour in the beef stock, whisking continuously. Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.
  1 ½ cups beef stock, 1 tablespoon ketchup, 1 teaspoons Worcestershire sauce, salt and pepper
• 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.
• Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!