Salisbury Steak With Mushroom Gravy

SALISBURY STEAK:--
4 tbsp rice bran oil, divided
1 onion, finely diced
2 garlic cloves, grated
500 g beef mince
⅓ cup panko breadcrumbs
1 large egg
⅓ cup Tuimato Sauce
1 tsp yellow mustard
1 tsp SIDS HOT WORCESTER SAUCE
1 tsp dried oregano
SIDS SALT & PEPPER to taste
GRAVY:--
1 tbsp rice bran oil
1 onion, sliced
250 g white button mushrooms, sliced
2½ cups beef stock
1 tsp onion powder
½ tsp garlic powder
1½ tsp SIDS HOT WORCESTER SAUCE
3 tbsp cornflour + ¼ cup beef stock
SIDS SALT & PEPPER to taste

Salisbury Steaks:
Heat 2 tablespoons of oil in a frypan over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the garlic and cook further until fragrant, about 40-60 seconds. Cool down for 1-2 minutes.
In a large bowl mix together the cooked onion, beef, Panko breadcrumbs, egg, Tuimato sauce, yellow mustard, SIDS HOT WORCESTER SAUCE, dried oregano, SIDS SALT & PEPPER. Mix with your hands JUST until combined. Don't overmix otherwise the steaks will be tough.
Form 4-5 oval steaks.
Heat the remaining 2 tablespoons of oil in the same pan. Brown the steaks in batches, about for 2 minutes. (1 minute per side) Transfer to a plate. (The steaks won't be cooked yet)
Mushroom Gravy:
In the same pan, heat 1 tablespoon of oil over medium heat. Sauté onion until browned, about 5 minutes. Add mushrooms and cook further until golden.
Return the steaks back to the pan, pour in the beef stock then season with onion powder, garlic powder, SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER. Bring to a boil, cover and cook for 15 minutes.
Combine cornflour with water. Gradually add the mixture into the pan. Cook for 5 minutes until the sauce thickens slightly. The steaks are done, when the internal temperature reaches 70°C.
Serve with mashed potatoes. Enjoy!