Hamburger steak smothered in brown gravy with mushrooms and onions

Ingredients:

2 lbs Ground Chuck

1 Yellow Onion thinly sliced

16 oz mushrooms I used a blend of cremini and shitaki

2 cups beef broth – divided. I use canned fat-free low sodium

2 tbsp all-purpose flour

6 tbsp butter

4 sliced scallions white and green sections

salt and pepper to taste

Instructions:

Divide meat into 6 equal patties. Sprinkle each side generously with salt and pepper.

Melt 2 tablespoons of butter in a saucepan. Add onion and mushrooms and sauté over medium heat until browned. Remove from pan and set aside

Melt 2 more tablespoons of butter in the skillet and fry the beef patties 3 minutes per side, or until the beef reaches 120°F. Remove from pan.

Add the last 2 tablespoons of butter to the pan. Add 1.5 cups of beef broth. Bring to a simmer and stir in the flour. Cook until thickened. If the sauce is too thick, add the remaining 1/2 cup broth.

Return the beef patties, mushrooms, and onions to the salsa. Season with salt and pepper. Cook to desired doneness.

Serve and garnish with chopped green onions.