1 lb. lean or extra-lean ground beef
4 slices bread
1 cup (about) milk
2 eggs
1/4 cup yellow onion, minced
1 tsp. summer savory
1/4 tsp. fresh ground pepper
1/4 to 1/2 tsp salt (if desired)
2 tbsp. oil
1/2 lg. red onion, sliced about 1/4-inch thick
4 tbsp. red wine
1 can beef broth (or diluted beef stock)
2 dashes Tabasco
1-2 cloves garlic, crushed or run through press
1 tsp. Kitchen Bouquet
1 1/2 tbsp. corn starch dissolved in 1/2 cup water

Dry bread in microwave or conventional oven. Soak bread in milk wringing out excess milk with your hands. Combine dried, soaked bread with ground beef, eggs, minced onion, pepper, savory and salt. Mix with hands and form into oblong patties about 1-inch thick.

Heat heavy (best if NOT non-stick) skillet over medium-high heat about 4 minutes. Add oil and heat about 1 minute more. Add meat patties reducing heat to a bit above medium and brown about 4 to 5 minutes per side.

Remove patties and add sliced red onion (and more oil if necessary) and cook stirring occasionally over medium or slightly higher heat until very well browned and slightly caramelized. Remove onion, increase heat and add wine using a flat wooden spoon to completely remove whatever has stuck to the skillet. Return onion to skillet and add broth, Tabasco, garlic and Kitchen Bouquet. Bring to full boil, remove from heat and stir in dissolved cornstarch. Add browned meat patties, reduce heat, cover and simmer about 20 minutes.

Submitted by: Mike Thies