To form the patties:

In a medium-sized bowl, add breadcrumbs, salt or seasoning salt, garlic powder, and pepper. Mix together. Crumble ground beef (or ground beef & ground pork mixture) into bowl, add egg and Worcestershire sauce.

Mix together (do not overwork) and form into four flat, oval patties about 3/4″ thick. Place on a plate or small sheet pan, cover with plastic wrap, and refrigerate for at least 30 minutes and up to four hours.

To cook the patties:

When ready to cook, heat a large skillet over medium-high heat and add oil. When oil begins to shimmer, add in the patties. Cook for about five minutes per side, moving the pan and patties around as needed for even color. When browned, remove from pan, place on a plate, cover lightly, and set aside.

To make the gravy:

Turn the temperature down to medium. There should be about two tablespoons drippings in the pan; if too much, remove some, and if not enough add a little oil or butter. Add in onions and stir, using them to help deglaze the pan. If in danger of burning, add in a tablespoon or two of water. Once onions begin to soften, turn the heat back up to medium-high and add in the mushrooms and a tablespoon or two of water. Add the lid and steam, checking and stirring once or twice, until the mushrooms are cooked. Remove the lid and continue to cook until the mushrooms are golden brown.

Add the wine all at once, stirring until mostly evaporated (there should be some moisture still in the pan from the oil.) Sprinkle the flour over the vegetables and continue to cook, stirring until flour blends in and the mixture is dry. Add the stock bit by bit at first, whisking, until the flour mixture is incorporated and loose, then add the remainder of the stock. Add the Worcestershire sauce, salt to taste, and pepper.

To finish:

Turn heat down to medium. Add the patties back to the pan along with any juices they’ve given and spoon some of the gravy over patties. Adjust to a slight simmer and simmer for eight to ten minutes or so, or until the gravy has reduced and thickened and patties have cooked all the way through. Taste the gravy. If it seems to be lacking something, try adding in a small amount of a dark jelly or jam, then taste and add more if desired.

Optional: garnish with chopped parsley or thinly sliced green onion.

Serving suggestion: Mashed potatoes, noodles or rice.

*If not using wine, just skip it and go on with the recipe.