3 T. vegetable oil, divided
2 cups chopped onions, divided
3 garlic cloves, minced
2 lb. ground chuck
2 large eggs, lightly beaten
1/4 cup fine, dry breadcrumbs
2 t. yellow mustard
2 t. Worcestershire sauce
1 t. salt, divided
1 t. freshly ground black pepper, divided
8 oz. sliced fresh mushrooms
3 T. all purpose flour
1/2 cup dry red wine
1 1/2 cups low sodium beef broth
Preheat oven to 350 degrees.
Heat 1 T. oil in a large skillet over medium high heat. Add 1 cup onion and cook 5 minutes or until tender. Add garlic, and cook 30 seconds. Remove skillet from heat. Pour onions and garlic into a small bowl and let cool.
In a large bowl, combine beef, eggs, breadcrumbs, mustard, Worcestershire, 1/2 t. salt, 1/2 t. pepper, and cooled onions and garlic. Mix well and shape into 6 oval patties.
Cook patties in remaining 2 T. oil in the same large skillet over medium high heat for 3 minutes per side or until browned. Do not cook through. Remove from skillet to a platter or plate.
Add remaining 1 cup onions to drippings in skillet, and cook over medium heat 5 minutes or until tender. Add mushrooms, and cook 3 minutes.
Whisk in flour, and cook, stirring constantly 1 minute.
Whisk in wine, broth, and remaining 1/2 t. and 1/2 t. pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 5 minutes. Add patties back to skillet.
Baked, covered, for 25 minutes until done. Top with chopped parsley before serving.