1 lb ground beef
1⁄3 cup finely chopped onion
1⁄4 cup cracker crumb
1 egg, slightly beaten
1 1⁄2 tablespoons prepared horseradish
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 medium onion, sliced, into, rings
8 ounces fresh mushrooms, sliced
3 tablespoons butter
3 tablespoons flour
1⁄2 cup cream
3⁄4 cup chicken broth
1 dash Worcestershire sauce
1 dash hot sauce
Combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper. Shape into patties.
Heat 2 tablespoons butter in skillet.
Cook patties till no longer pink inside – approx 8 minutes each side.
In separate pan, melt 3 tablespoons butter. Sauté onion rings and mushrooms til tender.
Remove patties from pan.
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 till thick.
Add a few dashes of Worcestershire sauce and hot sauce. Stir till mixed well.
Simmer 5 minutes Add mushrooms, onions and patties.
Heat 10 minutes.