Hamburger Steaks

Preheat oven to 375 degrees (F).

Add 1 packet of dry onion soup mix to about 2 pounds of hamburger meat.

Add fresh black pepper, seasoned salt and 2 tablespoons Worcestershire sauce. Add milk, breadcrumbs and eggs. Mix all ingredients until well combined. (Do not overmix or it will toughen the end result).

Portion out meat and pat into six even-sized patties.

Heat 1/4 cup of olive oil with 2 tablespoons of butter until the butter is melted and has stopped foaming; add patties and brown. Flip patties and brown evenly on both sides. Place browned patties in a greased 9×13 baking dish; set aside.

Next add the mushrooms and saute until golden (add more olive oil as necessary). Remove mushrooms from pan and pour over meat patties; set aside.

Saute onions until deep golden brown; add garlic and saute until fragrant. Spread over mushroom and meat patties; set aside.

Add remaining butter and flour to the pan and cook over medium heat, stirring constantly for about 1 minute. Whisk in beef broth and the remaining 1 tablespoon Worcestershire sauce and continue cooking while stirring for an additional 2 minutes and free of any lumps.

Pour gravy over meat, onion and mushrooms and cover baking dish with foil. Bake at 375 degrees (F) for 45 minutes.