|Onion||12 Ounce, halved (1 Large)|
|Ground beef chuck||1 1⁄4 Pound|
|Finely crushed saltine crackers||1⁄4 Cup (4 tbs) (About 6 Crackers)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 Large, lightly beaten|
|Ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Mushrooms||10 Ounce, trimmed and sliced|
|Beef broth||14 1⁄2 Ounce (1 Can)|
|All purpose flour||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
1. Mince enough onion to equal 1/4 cup. Thinly slice remaining onion. In large bowl, combine minced onion, ground beef, crushed crackers, milk, egg, 1/4 teaspoon salt, and 1/8 teaspoon pepper just until well blended but not overmixed. Shape mixture into 4 oval patties, about 3/4 inch thick, handling meat as little as possible.
2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add beef patties; cook until browned, about 4 minutes per side, reducing heat if necessary. With spatula, transfer patties to plate. Discard all but 2 tablespoons drippings from skillet. Add sliced onion, mushrooms, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to skillet. Cover; cook over medium-low heat, stirring occasionally, until onion is tender, about 10 minutes.
3. In small bowl, blend broth and flour until smooth; add to skillet. Heat to boiling, stirring constantly. Return patties to skillet, pressing them down into sauce. Reduce heat to low; simmer, turning once, until patties are cooked through, about 10 minutes.