Ingredients

• 2 cups onions, chopped and divided
• 3 tablespoons vegetable oil, divided
• 1 garlic clove, minced
• 2 lbs ground beef
• 2 large eggs, lightly beaten
• 1/4 cup fine dry breadcrumb
• 2 teaspoons prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 (8 ounce) package sliced fresh mushrooms
• 3 tablespoons all-purpose flour
• 1/2 cup dry red wine
• 1 1/2 cups low sodium beef broth

Instructions

1. Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.

2. Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.

3. Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside.

4. Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.

5. Place patties in lightly greased baking dish, top evenly with gravy.

6. Bake, covered, at 350 for 25 minutes or until done.

7. In the summer I make this recipe in my electric fry pan.