Salisbury Steaks

Modified from Beat Bobby Flay

5 tbsp butter, divided {they said it had to be Irish butter, um, no]

1 small yellow onion, diced

1 garlic clove, minced

1 tbsp dried parsley (they used fresh)

1 small red onion, diced

1 lb cremini mushrooms, sliced

2 lbs hamburger (they added 3 cut pieces of bacon, but we mix bacon into our moose burger so I didn't bother....they also did 1 1/2 lbs but I buy meat in full pounds so yeah, I just slightly adjusted values to use a full 2 lbs)

2 extra large eggs

¼ cup plus 1 tbsp heavy cream

6 tbsp Worcestershire sauce, divided

½ cup plus 3 tbsp panko bread crumbs

S&P

3 tbsp oil (they used grapeseed oil...um, yeah, what?)

3-4 tbsp flour

½ cup red wine (or beef broth if you don't have it...which is what I used)

4 cups beef broth

Flour

1 tsp parsley (they used fresh)

1 tsp tarragon (they used fresh)

Mashed potatoes

Cook yellow onion in 2 tbsp butter until caramelized. Then dd in garlic and parsley. Cook for a 1 minute or so then remove to cool.

Cook red onion and mushrooms in 3 tbsp of butter until golden brown and softened. Set aside.

Mix beef, cooled onions, eggs, cream, 4 tbsp Worcestershire sauce, breadcrumbs and salt and pepper. Form into 7 or 8 patties. Dust with flour.

Put oil into a pan and heat on high. Add beef patties and cook until golden brown on each side, about 4 minutes each. Add wine and reduce by half, about 3 minutes. Put red onion/mushroom mixture over this and then add in stock and rest of Worcestershire sauce. Cover and bring to a good simmer over medium heat for about 10 minutes. At that point make sure meat is done and tender. Then take the patties out so you can thicken the sauce. Add in flour if needed as well as parsley and tarragon.

Serve over mashed potatoes.