1 lb Ground Beef, Round, Sirloin, Lamb, Veal, Bison or a combination
1/2 cup finely chopped onion, separated
1/2 cup Tony's Plain Breadcrumbs, or crushed cracker crumbs
1 egg
1 - 1.5 TBS prepared horseradish
dash of Worcestershire
2 tsp Tony's Steak and Roast Seasoning, or salt and pepper or your favorite seasoning salt
1 tsp minced garlic
8 oz sliced mushrooms
4 TBS minced fresh parsley
1-11 oz container More Than Gourmet Red or White Wine Sauce, see notes below *

Preheat oven to 250 degrees. Preheat a heavy 12 inch skillet over medium heat.

In a medium bowl, combine ground meat, 1/3 cup minced onion, breadcrumbs, egg, horseradish, Worcestershire and 1 tsp Tony's Steak and Roast Seasoning (or your favorite seasoning blend to taste); mix well but do not work excessively. If the blend is still wet and sticky, blend in a few more tablespoons of breadcrumbs.
Shape and hand pack patties into three or four ½ inch thick oval patties - sprinkle sparingly with about 1/2 tsp Tony's Steak and Roast
Seasoning (or your favorite seasoning blend to taste).
Cook patties in a heavy 12-inch nonstick skillet over medium heat until just about done (about 140-150° internal). Remove from pan and transfer steaks to oven while you make the sauce.
Return the skillet with drippings to a medium high flame (if the meat was lean and there are not enough drippings, add a 1-2 TBS olive oil or butter). Add remaining onions and garlic and saute for one minute. Add mushrooms and saute until tender and lightly browned. Add parsley (steaks can be served at this point smothered with mushrooms). Add Red Wine Sauce and bring to a simmer to marry flavors.
Serve sauce over patties - great with rice or potatoes and steamed vegetables. Serves 3-4. - Chef Mick Rosacci, Tony's Market