Make the steaks: Get out a large mixing bowl and add all of the steak ingredients to it. Then use your hands to gently incorporate it all together. Finally divide the mixture into four equal parts and form them into roughly half an inch to an inch thick patties

Brown up the steaks: Get out a large walled skillet, pour roughly 2 to 3 tablespoons of oil into it and place it over medium-high heat. Once the skillet has heated up place the steak patties in and let them brown up on one side for 3 to 4 minutes. Then flip the steaks over and continue browning them up for another 3 minutes. Take the steaks out, put them on a plate and set them aside for now.

Cook the onion and mushrooms: Melt the 3 tablespoons of butter in the same pan and toss in the mushrooms and onion. Saute these ingredients for 6 to 8 minutes. Then toss in the 3 tablespoons of flour and continue sauteing for an additional minute.

Make the gravy: Pour the two cups of beef broth into the skillet and scrape up any brown bits that may be stuck. Then add in the tomato paste, Worcestershire sauce, and dijon mustard. Mix this all up until everything is incorporated.

Finish cooking the steaks: Add the steaks back to the skillet, then cover it and let it braise for 25 to 30 minutes.

Serve your Salisbury steaks smothered with the gravy and garnish with some minced parsley. Enjoy!