For the steaks - combine all the ingredients for the steaks in a bowl and mix completely. Divide the mixture into 4 equal parts, then shape the meat into oval size patties, about 3/4" thick.

In a large skillet, heat 1 Tbsp oil. Add the patties to the skillet and sear the patties for about 3 minutes on each side, until a nice golden brown crust is formed on each side. You are just searing the patties and not cooking them all the way. Remove from skillet and set aside.

For the gravy - in the same skillet you seared the patties, add the onions and cook until softened and translucent, about 5 minutes. Add in mushrooms and cook until browned, another 3 minutes. Finally stir in the garlic and cook until fragrant, about 30 seconds.

Melt the 2 tbsp of butter into the onions and mushrooms then stir in the flour. Cook until the mixture is thick, about 1 to 2 minutes.

Reduce heat to medium low and gradually stir in the beef broth, until the mixture becomes smooth. Season with the Worcestershire sauce, salt and pepper and bring to a simmer.

Return steak patties to the skillet and nestle into the gravy. Cover and cook about 10 minutes, until the internal temperature of the steak patties reaches 160 degrees F.

Serve salisbury with hot mashed potatoes on the side. Serves 4.