Add ground beef, salt, pepper, garlic powder, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix until the ingredients are incorporated.

Separate the meat mixture into 4 patties (about 8 ounces each). Shape each into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.

Remove the skillet from the heat. Use a plastic spatula to remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of foil. Don’t worry if they are not cooked through, they will finish cooking in the gravy.

Drain the excess grease from the skillet, but do not wash. We want to make the gravy in the drippings for extra flavor.

Place the skillet back over medium heat and add the butter. When the butter is melted and foamy add the onions, cook them gently for 3-4 minutes. Stir occasionally.

Next, add the mushrooms. Cook them for 3-4 minutes, stirring occasionally.

Add the flour to the mushroom mixture, stir to combine. Cook for 1-2 minutes to cook out the raw flour taste, stir often.

Add the beef broth while stirring and gently scrapping any bits off the bottom of the skillet. Stir until the flour mixture dissolves.

When the sauce comes to a simmer (about 4-5 minutes), add the Salisbury steak patties back to the pan. Let the liquid come back up to a simmer and lower the heat to medium low.

Cover and cook 20 minutes, stirring occasionally. Flip the steaks and stir the sauce 2-3 times during the cooking time. Keep the gravy at a simmer, raise or lower the heat as needed.

Uncover the skillet and simmer for approximately 7-10 minutes to thicken the gravy further. Keep it at a simmer. Raise or lower the heat as needed. The gravy will thicken as it cools. Don’t take it too far.

Use an instant read thermometer to make sure the internal temperature of steaks is at least 160°F. at the thickest part of the largest piece.

Taste and add salt if needed. As a reference we did not add extra to ours.