Salisbury Steak

This was really terrific and is a WW "Core" recipe. The original recipe called for white rice, and you're welcome to substitute, but I made it with brown rice and increased the cooking time slightly.

• 1 lb lean ground beef
• 2/3 cup finely chopped onion
• 1/3 c uncooked brown instant rice
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 large egg white
• Cooking spray
• 1.25 c presliced fresh mushrooms
• 2x 10.5 oz cans beef consomme
• 1.5 TB worstershire sauce
• 2 TB water
• 1.5 TB cornstarch

Combine first 6 ingredients in a bowl, stir well. Divide into 4 equal portions, shaping each into a half inch thick patty.

Coat a large nonstick skillet with cooking spray, place over medium high heat. Add patties and cook 5 min 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 min. Add consomme and worstershire, cook 10 min. Return patties to skillet. Cover, reduce heat and simmer ~20 min, turning halfway through.

Remove patties, keep warm. Combine water and cornstarch, stir well. Add to broth mixture, bring to a boil, cook until thick, stirring constantly. Spoon gravy over patties, and serve.

Yield: 4 servings, 8 points each