FOR THE SALISBURY STEAK

• In a large bowl soak the breadcrumbs with half and half/ milk.
• Combine all the ingredients for salisbury steak ( ground beef, the soaked bread crumbs, onion, garlic, yellow mustard, Dijon mustard, Worcestershire  sauce, liquid smoke, ketchup, Italian seasoning, black pepper and salt). Mix until just incorporated. Don't overmix! Shape about 8-10 oval patties and pat firmly to flatten the center ( 2 inch/ 6 cm thick).
• In a non stick pan heat 2 tbsp of vegetable oil. Once it is hot, add steaks and cook over medium high heat until golden brown on both sides , about 2 minutes per side.  You might need to cook them in batches. Transfer to a plate. 

FOR THE MUSHROOM GRAVY

• In a large saucepan melt butter over medium heat. Add the diced onion and saute until translucent, then add garlic and cook for 30-40 seconds or until fragrant.
• Add the mushrooms and cook another 2-3 minutes or until golden.
• Lower the heat and stir in the all purpose flour; cook further for 20-30 second , stirring.
• Pour beef broth into the saucepan and keep stirring. If the gravy is lump free, add the remaining ingredients (Worcestershire sauce, yellow mustard, bbq sauce and black pepper). Adjust salt and pepper to your liking.
• Add the steaks. Cover the saucepan partially  with the lid and cook for 15 minutes over the medium heat or until gravy thickens. Sprinkle with chopped parsley.
• Serve over Instant pot mashed potatoes  along with the mushroom gravy.