Hamburger Steaks with Mushroom Gravy

In a large bowl, combine ground beef, milk, Worcestershire sauce, dried minced onion, 1 tablespoon of steak seasoning, and garlic powder. Mix gently with your hands until just combined.

Shape the mixture into four round, 3/4-inch thick patties.

Season both sides of the patties with salt, pepper, and/or more steak seasoning.

In a large skillet over medium-high heat, melt 2 tablespoons of butter.

Sear the patties for 5-6 minutes per side, or until cooked through to an internal temperature of 160°F.

Remove the cooked patties from the skillet and set them aside on a plate.

To the same skillet, add the remaining 2 tablespoons of butter and the sliced mushrooms. Sauté for about 3 minutes until softened.

Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.

Gradually stir in the beef broth, scraping up any browned bits from the bottom of the pan.

Bring the gravy to a boil, then reduce the heat to low and simmer for 3-4 minutes, until it has thickened.

Season the gravy with salt and pepper to taste.

Return the hamburger steaks to the skillet, nestling them into the gravy.

Serve hot over mashed potatoes with a side of asparagus or your favorite vegetable.