Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced 1 onion and saute until translucent, about 4 minutes. Then, add the minced 2 garlic cloves and cook further until fragrant, about 40 -60 seconds. Allow to cool down for 1-2 minutes.

In a large bowl mix together the cooked onion, 1 pound ground beef, ⅓ cup panko breadcrumbs, 1 large egg, ⅓ cup tomato sauce, 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon dried oregano, ¼ teaspoon ground black pepper, salt. Mix with your hands JUST until combined. Don't overmix otherwise the steaks will be tough.

Form 4-5 oval steaks.

Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks in batches, about for 2 minutes ( 1 minute per side). Transfer to a plate. The steaks won't be cooked yet.

In the same skillet heat 1 tablespoon vegetable oil over medium heat. Saute 1 onion until browned, about 5 minutes. Add 9 oz white button mushrooms (sliced) and cook further until golden.

Return the steaks back to the skillet, pour 2 ½ cups low-sodium beef broth; season with 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 ½ teaspoons Worcestershire sauce, salt and pepper. Bring to a boil, cover and cook for 15 minutes.

Combine 3 tablespoons cornstarch + ¼ cup water or beef stock. Gradually add the mixture into the skillet. Cook for 5 minutes or until the sauce thickens slightly. The steaks are done, when the internal temperature reaches 160 F (71 C).

Serve with Mashed Potatoes. Enjoy!