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1 ½ lb. ground beef (80/20)

2 tbsp. Worcestershire sauce

2 tbsp. ketchup

1 tsp. light brown sugar

1 large egg, beaten

½ c. breadcrumbs

1 tsp. mustard powder

¾ tsp. seasoned salt

½ tsp. ground black pepper

1 tbsp. vegetable oil

8 oz. sliced baby bella mushrooms

1 small yellow onion, finely chopped

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

½ tsp. seasoned salt

1 ½ c. beef stock

3 tbsp. heavy cream

1 tbsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. dijon mustard

Chopped parsley, to serve

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1. In a large bowl, combine the ground beef, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, mustard, seasoning salt, and pepper. Stir together until thoroughly combined. Divide the mixture into 6 even portions, about 4 ounces each. Firmly press into 1-inch thick, oval shaped steaks. Press lines into each of the patties with your finger to look like 'steaks.'

2. Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Place the steaks in the skillet and cook until golden, 6 to 8 minutes. Flip and cook the other side until the internal temperature reaches 160°F, 6 to 8 minutes more. Remove from the skillet and set aside.

3. In the same skillet over medium heat, add the mushrooms and onion. Cook, stirring occasionally, until the onion is softened and the mushrooms are lightly browned, about 6 minutes.

4. Add the butter and stir to melt. Add the flour and seasoned salt and stir together until no streaks of flour remain, about 1 minute.

5. Increase the heat to medium-high and add the beef stock. Scrape the bottom of the skillet to remove any browned bits and stir until smooth. Bring to a simmer, then reduce the heat to medium low. Cook for 6 to 8 minutes, stirring occasionally, until thickened slightly.

6. Stir in the heavy cream, ketchup, Worcestershire sauce, and dijon mustard. Allow the gravy to return to a light simmer, stirring occasionally. Add the steaks back into the skillet, spooning the gravy on top to coat. Let cook for 2 to 3 minutes to rewarm. Serve and top with parsley.

Note from a comment: Followed this recipe exactly as written. My steaks were 5 ozs. Just like another reviewer, I too couldn't get the internal temp to 160 after 8 minutes on each side. I compensated by cooking them in the gravy for an additional 3 minutes per side and they turned out perfect!