Classic Salisbury Steak, re-upload

Greetings! I am redoing the upload on this for a number of reasons. First it is one of my most popular videos and recipes. Second, I am building a website and I needed to re edit the music that I used before. Third, Since I had to do all that, I decided to just go ahead and let it loose again. Hope you don't mind. I may be doing this with a few others here and there, but it is not because I am lazy, it is because I am trying to get better at this whole internet thing!
Enjoy a blast from the past! Here is the recipe:
Here is a recipe blast from the past. A memory of days when you didn't have a care in the world. When all you really had to remember during a long summer day was what time to be home for dinner. When you walked in the door to the smells of this wonderful meal, you knew you were in for a treat. Dinner won't be the only thing you make when you cook this for your family, you'll also make some home cooked memories.
2 Pounds Ground Sirloin
1/2 pound sliced mushrooms (please use fresh)
1/2 cup dry breadcrumbs
2 eggs
2 Tablespoons castup
1 Tablespoon Worchestershire Sauce
1/2 Medium onion chopped very fine
1 Tablespoon chopped garlic
2 Tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 Tablespoon Olive Oil
1 Tablespoon Butter
For Gravy
2 cartons of Beef Stock
3 Beef Bullion Cubes
1/2 to 1 Cup of Wondra Flour
Kitchen Bouquet to taste
Mix together ground sirloin, eggs, onions, garlic, castup, worchestershire, breadcrumbs, parsley and thyme. Mix by hand or use your mixer with the paddle attachment. If you only have beaters I would advise against this as they will mix the meat to harshly and make the steaks tough. Form the meat into oval patties. I got 7 steaks that were approximately 6 to 6.5 ounces each.
Melt butter with oil in large skillet over medium heat. Place steaks in pan and cook until browned. About 3-4 minutes per side. Remove from pan.
Drain any excess fat from pan and if you got the bottom too browned, clean out the pan. Add in a bit of oil and your mushrooms along with just about 1/2 cup of stock. Start adding in the flour a little at a time and whisk after each addition add in the remainder of the stock and whisk until smooth. You can add the kitchen bouquet at this time along with three bullion cubes. I added these at the end and did not mention in the video. they brightened up the gravy in a big way. The stock was a little flat.
Once the gravy has thickened, add the steaks into the pan and simmer for 15 minutes covered.
Now you are ready to serve these lovely little morsels that will take you back to your mom's kitchen. I hope you try this and I hope you enjoy it. Until next time, See Ya!