Simple Marsala Salisbury Steaks

For the meat:
In a large skillet heat 1 Tablespoon of olive oil over medium heat, and sauté onion and garlic until onion is soft. Set aside.

In a small bowl, combine the egg, bread crumbs, parsley, salt , pepper, cooked garlic and onion, milk, and Worcestershire sauce. Crumble beef over mixture; mix well.

Shape the mixture into 6 patties; dredge patties in 1/4 cup flour. In the same skillet that you used for the onions, brown patties over medium heat in remaining Tablespoon of olive oil until both sides are well browned; drain. Set patties aside.

For the gravy:
Melt butter over medium heat, then add the mushrooms and sauté until brown. Remove from skillet and set aside.

In a small bowl, mix flour and beef stock.

Deglaze the mushroom pan with Marsala wine, then add the stock flour mixture, brown sugar, salt and pepper and browning sauce until smooth. Bring to a boil.

Return patties to the skillet, then add the mushrooms, and dried basil to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink.

Serve gravy over patties along side mashed potatoes or rice and some greens.