Mushroom Smothered Salisbury Steak

Made this one tonight and it was totally DELISH, and very easy. The picante sauce gives it a nice tanginess, and the mushroom gravy is really nice with it.

• 14 oz can low sodium beef broth
• 3 TB flour
• 3/8 tsp salt, divided
• 12 oz ground sirloin
• 3 TB Italian seasoned breadcrumbs
• 1 large egg white
• Cooking spray
• 8 oz package sliced mushrooms

Combine beef, breadcrumbs, egg white, 1/4c picante sauce, and 1/4 tsp salt in a big bowl. Mix until blended, then split into 4 patties. Coat a large saute pan with cooking spray, and heat over medium-high heat. Put patties in and heat for 5 min per side.

Meanwhile, combine beef broth, flour and 1/8 tsp salt. Blend with a whisk. Add 1/4c picante sauce. Stir well.

Once patties are browned on both sides, remove from pan and set aside. Add mushrooms to the pan and cook until browned. Then, add broth mixture and cook until thickened. Add patties back into pan and cook until patties are cooked all the way through, about 5-10 min.

Yield: 4 servings, 5 points each