Salisbury Steak with Mushroom Gravy

Ingredients

• 0.3 cup breadcrumbs dry fine
• 0.5 cup cooking wine dry red
• 2 large eggs lightly beaten
• 3 tablespoons flour all-purpose
• 8 ounce mushrooms fresh sliced
• 1  garlic clove minced
• 2 pounds ground beef 
• 1.5 cups beef broth low-sodium
• 2 teaspoons mustard prepared
• 2 cups onion divided chopped
• 1 teaspoon pepper divided
• 1 teaspoon salt divided
• 3 tablespoons vegetable oil divided
• 2 teaspoons worcestershire sauce 

Equipment

• frying pan
• oven
• whisk
• baking pan

Directions

1. Saut half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender.
2. Add garlic, and saut 30 seconds.
3. Remove from heat, and let cool.
4. Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.
5. 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.)
6. Remove patties and set aside.
7. Add remaining half of chopped onion to drippings in skillet, and saut over medium heat until tender; add mushrooms, and saut 3 minutes.
8. 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.
9. Place patties in a lightly greased baking dish; top evenly with gravy.
10. Bake, covered, at 350 for 25 minutes or until done.
11. Note: To reheat, bake, covered, at 350 for 45 minutes or until bubbly.