Make the Salisbury Steaks

1. Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onion and sauté for about 4 minutes until translucent. Stir in the minced garlic and cook for another 40–60 seconds until fragrant. Let cool for 1–2 minutes.

2. In a large bowl, combine the cooked onion mixture, ground beef, panko breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, black pepper, and salt. Mix gently with your hands until just combined.

3. Shape the mixture into 4–5 oval patties.

4. Heat the remaining 2 tablespoons of oil in the skillet. Brown the patties for about 1 minute per side, then transfer to a plate. They will finish cooking in the gravy.

Make the Mushroom Gravy

1. In the same skillet, heat 1 tablespoon of oil over medium heat. Add the sliced onion and cook for about 5 minutes until browned. Add the sliced mushrooms and cook until golden.

2. Return the steaks to the skillet. Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover, and simmer for 15 minutes.

3. In a small bowl, whisk together the cornstarch and water (or beef stock). Gradually stir the mixture into the skillet. Cook for about 5 more minutes, or until the sauce thickens slightly. Ensure the steaks reach an internal temperature of 160°F (71°C).