Ingredients

1 lb ground round
2/3 cup finely chopped onion
1/3 cup uncooked instant rice
1/4 teaspoon pepper
1/8 teaspoon salt
1 large egg white
cooking spray
1 1/4 cups pre sliced fresh mushroom
2 (10 1/2 ounce) cans beef consomme
1 1/2 tablespoons Worcestershire sauce
2 tablespoons water
1 1/2 tablespoons cornstarch

Directions

Combine first 6 ingredients in a bowl; stir well.Divide into 4 equal portions, shaping each into a 1/2-inch-thick patty.Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.Add patties, and cook 5 minutes on each side or until browned.Remove from skillet; set aside, and keep warm.Recoat skillet with cooking spray.Add mushrooms; saute’ over medium-high heat 3 minutes.Add consomme’ and Worcestershire sauce; cook 10 minutes.Return patties to skillet. Cover, reduce heat, and simmer 15 minutes.Remove patties from skillet; set aside, and keep warm.Combine water and cornstarch; stir well.Stir cornstarch mixture into broth mixture in skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly.Spoon gravy over patties.

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