In a large bowl, combine the panko, onion powder, dried parsley, garlic powder, smoked paprika, and salt. Add the ground beef, egg, tomato paste, mustard, soy sauce, vinegar, and Worcestershire sauce. Use your hands to combine until the mixture is uniform and sticks together when pressed.

Divide the mixture into 4 portions and shape into elongated patties about ¾-inch thick.

Heat the oil in a large skillet over medium-high heat. Let it get nice and hot. When hot, add the patties and cook for about 1 minute per side, until well browned but not cooked though. Transfer the patties to a plate.

Make the gravy: If necessary, add another drizzle of oil to the skillet over medium heat. Add the mushrooms and cook, stirring regularly, until they release their liquid, about 6 minutes.

Add the onion powder, salt, garlic powder, and pepper and cook for 1 minute.

Pour in the wine in a steady stream, stirring constantly to remove any clumps of flour. Stream in the broth, stirring constantly.

Stir in the mustard and Worcestershire sauce until smooth.

Return the patties to the skillet with the sauce. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, flipping the patties every few minutes and coating them with the sauce, until an instant-read thermometer registers at least 160°F and the gravy is thickened.

Serve the steaks with mushroom gravy over baked or mashed potatoes, butter noodles or rice. Garnish with fresh parsley.