Sauté onion and garlic; allow to cool down for 2-3 minutes. This is an optional step, but sautéing gives a subtle texture. If your kids are picky eaters, we recommend to do it.

Combine all the ingredients in a large bowl. Make sure not to over mix the mixture because the steaks will be tough. Form 4-5 patties.
Sear the steaks in batches over medium heat, about 1 minute per side. Transfer to a plate. Keep aside.

Make the gravy. Sauté onion in the same skillet for 5 minutes or until nicely browned. Add the sliced mushrooms and cook until golden brown.
Return the steaks back to the skillet. Pour the beef stock and seasonings. Bring to a boil. Reduce the heat to low medium and cook for 15 minutes.
Mix corn-starch with water or beef stock. Add into the skillet and cook further for 5 minutes or until the gravy thickens. Adjust the salt and pepper to your liking. The steaks are done when the internal temperature is 160°F (71°C).

How to Thicken the Gravy
The easiest way to thicken the gravy is to add corn-starch. The recipe calls for 3 tablespoons of corn starch + ¼ cup water. We like to use extra beef stock instead of water as it doesn’t change the flavor of the gravy

Another great option is to use roux (butter+flour). Sauté mushrooms and onion. Then, add 2 tablespoons of butter in a skillet add 2 tablespoons of all-purpose flour and whisk continuously until combined. Add the beef stock and Worcestershire sauce. Season with salt and pepper to taste. Return the beef patties back to the skillet, cover and cook for 15 minutes

How to make it ahead