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Shape mixture into 4 patties.
Heat olive oil in a frying pan over medium heat. Brown the steaks on both sides, about 3-4 minutes per side.
Place the sliced onions and mushrooms in the bottom of the slow cooker to create a bed.
Add the browned steaks on top of the onions and mushrooms.
In a separate bowl, whisk together the beef broth, brown sauce mix, ketchup, Dijon mustard, and Worcestershire sauce.
Pour the sauce mixture over the steaks and vegetables in the slow cooker.
Cover and cook on low for 5-6 hours, or until the steaks are cooked through and tender.
Remove the steaks from the slow cooker and set aside.
Mix the cornstarch with water in a small bowl to make a slurry. Stir this into the sauce in the slow cooker to thicken.
Return the steaks to the slow cooker and cover them with the thickened sauce before serving.
Variations and Tips
For a lighter version, you can use ground beef instead of ground beef. If you prefer a stronger flavor, you can add a pinch of cayenne pepper to the beef mixture. For a gluten-free option, you can use gluten-free breadcrumbs and gravy mix. You can also experiment with different herbs, such as oregano or basil, to suit your flavor preferences.
