½poundmushroomstrimmed and sliced or quartered (optional)
1 ½cupslow-sodium beef stock
1– 2 tablespoons cornstarchdepending on how thick you like your gravy
Chopped fresh parsleyif desired
Mix the ground beef with ½ cup finely chopped onion, the garlic and salt, and pepper. Form into 4 patties. Season generously on the outside with coarsely ground pepper. In a skillet, cook the patties 2 – 3 minutes per side (you want them rare). Remove from the skillet and set aside.
Add the oil and butter to the skillet (leave the drippings in from the meat); add the mushrooms; saute until the mushrooms have browned; add the remaining onions and cook another 2 minutes.
Add the wine and cook until the liquid has reduced to where there is no liquid in the skillet.
Mix the cornstarch with the beef broth and add that to the skillet; return the patties to the skillet and cook until the sauce has thickened and the meat is cooked to medium-rare; spooning the sauce over the patties occasionally.
Place one patty on a warmed plate and spoon the sauce over the top. Garnish with parsley, if desired.