1-In a large bowl, combine the ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt; mix gently until everything is just combined to keep the patties juicy. Shape the mixture into four equal oval patties, about 3/4-inch thick, for even cooking. Heat the olive oil in a large nonstick skillet over medium-high heat, then brown the patties for about 3 minutes per side until a golden crust forms, building that flavorful base.

2-Browning and Gravy Making: Transfer the browned patties to a plate and reduce the heat to medium. Add the unsalted butter to the skillet drippings for extra flavor, then whisk in the flour until smooth to create a thick base. Lower the heat to medium-low and gradually whisk in the beef stock, ketchup, Worcestershire sauce, and onion powder until fully combined, simmering for about 5 minutes until the gravy thickens nicely.

3-Add the sliced cremini mushrooms to the gravy and let them simmer, absorbing all that savory goodness. For more recipe ideas, check out our collection of family-friendly dishes on the blog. Once seasoned with salt and pepper to taste, nestle the patties back into the gravy, cover the skillet, and cook for another 10 minutes until they reach an internal temperature of 160°F.

4-Finally, serve the steaks over a bed of mashed potatoes with the mushroom gravy spooned on top for a truly comforting meal. This step-by-step approach not only makes the dish accessible for busy parents and students but also allows for adaptations like using ground turkey for a lighter version. With this method, you’ll have a dinner that’s absolutely delicious and ready in under 30 minutes.