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1
In a medium bowl, add in half of the shredded onion, salt and pepper, garlic and ground beef.
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2
Using your hands, mix it all together like meatloaf and form into 4 patties.
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3
Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat until the butter starts to bubble.
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4
Place the patties in the skillet and cook for 3 minutes.
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5
Flip and cook for another 3 minutes on the other side.
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6
Put patties on a plate and set aside.
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7
Add the other tablespoon of butter into the same skillet we just cooked the patties in.
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8
Add in the finely chopped mushrooms and saute for 5 minutes.
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9
Next, add in the rest of the shredded onion and wine.
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10
Cook for another 3 minutes.
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11
Whisk together the beef broth and flour in a bowl or measuring cup and pour into the skillet.
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12
Bring to a boil.
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13
Be sure to scrape up all the little brown bits stuck to the bottom of the pan.
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14
This is where all the flavor is!
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15
Cook for 5 minutes until gravy starts to thicken.
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16
Pour in the red wine vinegar and add the patties back in to the skillet.
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17
Continue cooking another 2 minutes.
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18
Plate the patties and spoon the delicious gravy right over the top.
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19
This dish goes perfectly with a side of peas and a baked potato.
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20
Recipe adapted from Cooking Light.
