Salisbury steak with mushroom gravy

I made this two days ago and forgot to take a picture, but I’m including a link to the recipe. The whole time I was cooking I tasted and kept thinking it tasted awful, and it was going to turn out terrible but by the time it was done, it was so freaking delicious. I would never have expected Salisbury steak to taste this good. The only thing I did different was added more Worcestershire sauce, cause I love it and I used regular breadcrumbs cause I didn’t have Panko. Curious if anybody knows why it tasted so awful while it was cooking? The gravy I mean

https://www.recipetineats.com/salisbury-steak-with-mushroom-gravy/

SALISBURY STEAK
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1/2 onion (white, brown or yellow)
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1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
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1 lb/500g ground beef (mince)
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1 garlic clove , minced
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1 egg
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2 tbsp ketchup
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1 beef bouillon cube , crumbled
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1/2 tsp Worcestershire sauce
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3 tsp dijon mustard OR 2 tsp dry mustard powder

GRAVY
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1 tbsp olive oil
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2 garlic cloves , minced
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1/2 onion , finely chopped
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5 oz/150g mushrooms , sliced
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30g / 2 tbsp unsalted butter
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3 tbsp flour (all purpose / plain)
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2 cups beef broth / stock , low sodium
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1/2 cup water
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2 tsp dijon mustard
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2 tsp Worcestershire sauce
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Salt and pepper

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Instructions

SALISBURY STEAKS
Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes. 

Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.

Form patties – Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.

COOKING AND GRAVY
Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.

Cook aromatics – If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.

Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.

Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.

Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients. 

Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

Season gravy – Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.

Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired