Ingredients
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1 lb ground round
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2/3 cup onion, finely chopped
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1/3 cup instant rice, uncooked
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1/4 teaspoon pepper
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1/8 teaspoon salt
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cooking spray
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1 1/4 cups fresh mushrooms, sliced
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2 (10 1/2 ounce) cans beef consomme
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1 1/2 tablespoons Worcestershire sauce
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2 tablespoons water
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1 1/2 tablespoons cornstarch
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1 large egg white
Instructions
- Combine ground round, onion, rice, pepper, salt, and egg white in a bowl; stir well.
- Divide mixture 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 patties 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.