Ingredients
1
lb. extra-lean ground beef
1/2
cup unseasoned bread crumbs
1/2
cup skim milk
1
egg white
1/4
cup finely chopped onion
1
teaspoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon pepper
3/4
cup beef broth
1/4
cup dry red wine or beef broth*
1
tablespoon cornstarch
1/4
teaspoon dried thyme leaves
1
(2.5-oz.) jar sliced mushrooms, drained
Preparation
In medium bowl, combine all pattie ingredients; mix gently. (Mixture will be moist.) Shape into 6 oval patties, about 3/4 inch thick.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from skillet; drain, if necessary.
In small bowl, combine broth, wine, cornstarch and thyme; blend well. Pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover; simmer about 15 minutes or until patties are no longer pink in center.
