Step 1: Make the Steak Patties

1. Soak the Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to absorb the milk fully. This helps to keep the patties tender and moist.
2. Season the Mixture: Add the ground beef, garlic powder, onion powder, salt, pepper, and Worcestershire sauce to the breadcrumb mixture. If you’re using fresh parsley, add it now. Mix everything together using your hands or a wooden spoon until the ingredients are just combined. Avoid over-mixing, as it can make the patties tough.
3. Form the Patties: Using your hands, shape the mixture into oval-shaped patties, about 1/2 inch thick. You should get approximately 6 large patties from this recipe.
4. Chill the Patties (Optional): For the best results, place the patties on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for at least 1 hour. This step helps the patties hold their shape better when cooking, especially if the beef is on the fattier side.

Step 2: Prepare the Mushroom Gravy

1. Sauté the Onion and Mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they’re golden brown and their liquid has evaporated.
2. Add the Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Make the Roux: Sprinkle the flour over the mushroom mixture and stir well to coat the onions and mushrooms. Cook for 1-2 minutes to get rid of the raw flour taste.
4. Add the Liquid: Gradually pour in the beef broth while stirring constantly to avoid lumps. Once the broth is fully incorporated, add the milk or cream, stirring until the gravy is smooth and starts to thicken. Season with salt and pepper to taste.
5. Simmer the Gravy: Lower the heat and let the gravy simmer for 5-10 minutes, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, you can thin it with a little extra broth or milk. Remove from heat and set aside.

Step 3: Brown the Patties

1. Preheat the Oven: While browning the patties, preheat your oven to 350°F (175°C).
2. Heat the Oil: In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches if necessary, add the chilled patties to the skillet and brown them for about 2 minutes on each side until they have a nice golden crust. You don’t need to cook them all the way through at this stage—they’ll finish cooking in the oven.
3. Transfer to Baking Dish: Once browned, transfer the patties to a 9×13-inch baking dish in a single layer.

Step 4: Bake the Steaks with the Gravy

1. Pour the Gravy Over the Patties: Pour the mushroom gravy evenly over the patties in the baking dish, ensuring each patty is covered in sauce.
2. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the patties are cooked through and the gravy is bubbling.
3. Rest the Steaks: Let the steaks rest in the baking dish for 5-10 minutes to allow the flavors to meld and the gravy to thicken slightly.