Salisbury Steak in Creamy Mushroom Sauce with Mashed Potatoes and Sautéed Zucchini

For the Salisbury Steaks: Put ground beef, bread crumbs, eggs, 3 tablespoons of Worcestershire sauce, 1 tablespoon of salt, 1 tablespoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper together. Form the beef into oval shapes. Sauté the beef patties in a skillet for about a couple minutes on each side, then transfer them into a foil tray.

For the Creamy Mushroom Sauce: Clean and cut 2 trays of mushrooms, cut half an onion, and two cloves of garlic. Sauté all of them with 2 tablespoons of butter. Then add 1/4 cup of flour, stir again until all the flour is mixed. Add 2 cups of beef broth, mix well, and pour the mixture on top of the steaks. Cover the foil tray with foil and place it in the oven at 375°F for 30 minutes.

For the Sautéed Zucchini: Cut the zucchini into steaks. Brown for a couple minutes on each side in a nonstick skillet with a couple of tablespoons of olive oil. Season with salt and pepper.

For the Mashed Potatoes: Prepare mashed potatoes using 5 large potatoes, 1 cup of chicken broth, 4 tablespoons of butter, 1/2 cup of warm milk, and salt and pepper to taste. (Specific mashing instructions are not provided, follow a standard mashed potato recipe.)