Soak the bread crumbs in the milk, in a small bowl for ten minutes.

In a large bowl, combine the ground meat, egg, the soaked bread crumbs and salt and pepper.

Shape the mixture into six oval patties.

Heat a large skillet over medium heat.

Brown the patties on both sides and set aside.

Drain grease from the pan if needed and return to medium heat.

Add the onion and mushrooms. Saute until the onions are soft.

Set the onion and mushrooms aside. Return the patties to the pan.

Add the beef stock and stir in the garlic.

Add the onion and mushrooms back to the pan.

Cover with a lid, leaving the lid slightly ajar and simmer on med/low for thirty minutes.

Remove the patties, onions and mushrooms from the pan and place in a baking dish for serving.

Mix the cornstarch and cold water in a small dish until smooth.

Heat the remaining liquid in the pan up to boiling on high.

Whisk in the cornstarch mixture and cook, stirring constantly for one minute until thickened.

Pour the gravy mixture over the patties, onions and mushrooms.

Serve hot with mashed potatoes and your favorite vegetable.