1 lb. ground beef
1/3 c. finely chopped onion
1/4 c. cracker crumbs
1 egg, slightly beaten
1-1/2 T. prepared horseradish
1 tsp. salt
1 tsp. pepper
2 T. butter
3 T. butter
1 medium onion, chopped, sauteed'
8 oz. fresh mushrooms, sliced
3 T. flour
1/2 c. cream
3/4 c. chicken broth
1 dash Worcestershire sauce
1 dash hot sauce
Serve with hot mashed potatoes
In bowl, combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper; mix gently; shape into 4 patties.
Heat 2 T. butter in skillet.
Cook patties till no longer pink inside, approximately 8 minutes each side.
In a separate pan, melt 3 T. butter; saute' chopped onions and mushrooms until tender.
Stir flour into pan, scraping bottom of pan.
Add dash of salt and pepper; cook 2 minutes.
Stir in cream to form a thick paste.
Slowly stir in chicken broth; stir until thick.
Add a few dashes of Worcestershire sauce and hot sauce; stir until mixed well; simmer 5 minutes.
Add patties; heat 10 minutes, until patties have warmed up.
Suggestion: Serve with mashed potatoes. I recommend making extra gravy for the potatoes.