Recipe
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 lbs. ground round | ||
¼ c. finely chopped onion | ||
3 tbsp. fine dry bread crumbs | ||
1 egg white | ||
¼ tsp. beef bouillon granules | ||
¼ tsp. pepper | ||
½ tsp. salt | ||
1 tsp. margarine | ||
8 oz. fresh mushrooms, sliced | ||
1 small onion, sliced thinly and separated into rings | ||
1 (14.25 oz) can no-salt-added beef broth | ||
2 tbsp. low-sodium Worcestershire sauce | ||
2 tbsp. water | ||
1 tbsp. cornstarch |
Directions
- Combine ground round, chopped onion, bread crumbs, egg white, beef bouillon, pepper and salt. Shape into four 3/4-inch-thick patties.
- Spray a large nonstick skillet with cooking spray. Heat over medium-high heat.
- Cook patties 5 minutes on each side. Remove from skillet, pat dry and set aside.
- Wipe out skillet. Melt margarine over medium-high heat.
- Saute mushrooms and onion rings until tender.
- Stir in beef broth and Worcestershire sauce and simmer 5 minutes.
- Return patties to skillet. Cover pan, reduce heat and simmer 10 minutes.
- Remove patties from skillet with slotted spoon. Place patties on a platter; set aside and keep warm.
- Combine water and cornstarch. Add to skillet. Bring to a boil. Cook 1 minute or until thickened, stirring constantly. Spoon over patties and serve immediately.