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1
Saute 1 Cup of mushrooms over medium heat in 1 Tablespoon of butter.
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2
Once the mushrooms have softened and most of the liquid has cooked out, remove mushrooms from pan and add 1 Tablespoon butter, as well as the onion and garlic.
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3
Saute until onions are translucent.
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4
Set aside to cool.
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5
Mix beef, eggs, bread crumbs, parsley, and the cooked mushrooms and onion mixture together.
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6
Form the mixture into patties and saute over medium heat in the remaining 2 Tablespoons of butter in a large skillet until browned on both sides.
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7
Place in roasting pan or casserole dish.
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8
In the same skillet, make the gravy.
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9
Melt the 1/4 Cup butter and add the flour.
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10
Cook over low heat for about 1 minute until you get a wet sand consistency.
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11
Slowly add the consomme 1/3 at a time whisking and bringing to a simmer each time making sure there are no lumps.
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12
Once the consomme has been added, add the remaining 1 pound of diced, uncooked mushrooms and simmer for a half an hour.
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13
Pour the gravy over the patties and bake in a preheated 375F degree oven for 45 minutes.
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14
Serve with grilled onions, your favorite veggie and mashed potatoes.
