Food Network Magazine (thanks for the subscription, Nicole!). It was very good, so give 'er a go!
Food Network Magazine
1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup) (I used two shallots)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage (I used dried sage)
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
1 to 2 tablespoons chopped fresh parsley (I used dried parsley)
Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes (it took longer than 2 minutes, at least 5). Add the remaining 1 tablespoon butter, swirling to combine.
Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes (I cooked longer than 2 minutes this time as well, try 5-10). Sprinkle with parsley and season with salt and pepper.
Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27g
The recipe suggested serving with buttery egg noodles. I'll probably try that next time, but I served it with mashed potatoes and broccoli last night, yum! This was definitely a winner, try it!