Yield
Makes 6 servings

Deliver with mashed potatoes (for convenience, we prefer frozen) and a vegetable.

How to Make It

Step 1

Sauté half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and sauté 30 seconds. Remove from heat, and let cool.

Step 2

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

Step 3

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

Step 4

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

Step 5

Place patties in a lightly greased baking dish; top evenly with gravy.

Step 6

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

Step 7

Note: To reheat, bake, covered, at 350° for 45 minutes or until bubbly.

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