4 tablespoons vegetable oil, divided

1 onion, finely diced

2 garlic cloves, minced

1 pound ground beef (80% lean)

⅓ cup panko breadcrumbs

1 large egg

⅓ cup tomato sauce or marinara

1 teaspoon yellow mustard

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano

¼ teaspoon ground black pepper

Salt, to taste

1 tablespoon vegetable oil (for gravy)

1 onion, sliced

9 oz white button mushrooms, sliced

2 ½ cups low-sodium beef broth

1 teaspoon onion powder

½ teaspoon garlic powder

1 ½ teaspoons Worcestershire sauce

3 tablespoons cornstarch

¼ cup water or beef stock

Salt and pepper, as needed

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Heat 2 tablespoons of oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for another 40–60 seconds. Let cool slightly.
In a large bowl, mix the cooled onion and garlic with ground beef, panko, egg, tomato sauce, mustard, Worcestershire sauce, oregano, black pepper, and salt. Mix gently until just combined.
Form the mixture into 4–5 oval-shaped steaks.
Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks for about 1 minute per side in batches. Transfer to a plate.
For the gravy, heat 1 tablespoon of oil in the skillet. Add sliced onion and cook until browned, about 5 minutes. Add mushrooms and sauté until golden.
Return the browned steaks to the skillet. Pour in beef broth and add onion powder, garlic powder, Worcestershire sauce, salt, and pepper.
Bring to a boil, cover, and cook for 15 minutes.
Mix cornstarch with water or beef stock and stir into the skillet. Simmer until the gravy thickens.
Serve hot with your favorite sides like mashed potatoes or rice.