Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy For the steaks 1 tablespoon olive oil 1 1/4 pounds ground beef I use 90% lean 1/3 cup breadcrumbs 2 tablespoons onion finely minced 1 teaspoon Italian seasoning 1 tablespoon ketchup 2 teaspoons Worcestershire sauce 1 egg 1 teaspoon minced garlic 3/4 teaspoon salt 1/4 teaspoon pepper For the gravy 3 tablespoons butter 8 ounces sliced mushrooms I used cremini 1/2 cup onion chopped 1 teaspoon garlic minced 3 tablespoons flour 1 1/2 cups beef broth 1 tablespoon Worcestershire sauce 2 teaspoons low sodium soy sauce 1 tablespoon chopped parsley salt and pepper to taste For the steaks Heat the olive oil in a large pan over high heat. Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed. Shape the meat into 4 equal sized oval shaped patties. Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm. For the gravy Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste. Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds. Add the flour to the pan. Cook for 1 minute, stirring constantly. Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce. Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through. Sprinkle with parsley, then serve.