2 lbs Ground Chuck

1 Yellow Onion thinly sliced

16 oz mushrooms I used a blend of cremini and shitake

2 cups beef broth – divided. I use canned fat-free sodium

2 tbsp all-purpose flour

6 tbsp butter

4 sliced scallions white and green sections

salt and pepper to taste

Divide meat into 6 equal-sized patties. Salt and pepper each side liberally.

Melt 2 tablespoons of butter in the skillet. Add the onion and mushrooms and cook over medium heat until browned. Remove from the pan and set aside

Melt 2 additional tablespoons of butter in the skillet and sear the beef patties for 3 minutes on each side or until the beef reaches 120°F. Remove from the skillet.

Add the last 2 tablespoons of butter to the skillet. Add 1½ cups beef broth. Bring to a simmer and whisk in the flour. Cook until thickened. If the gravy gets too thick, add the remaining 1/2 cup of broth.

Add beef patties, mushrooms, and onions back to the hot gravy. Salt and pepper to taste. Cook until the desired doneness.

Serve and garnish with sliced scallions.