1 1/2 lbs. ground round steak or lean ground hamburger
1 c. finely chopped onions
1/2 c. cooked long grain rice cooked without salt or fat
1/4 tsp. pepper
1 egg white
Vegetable cooking spray
1 3/4 c. sliced fresh mushrooms
2 tbsp. Worcestershire sauce
1/2 tsp. salt
2 cans (13 oz.) beef broth
3 tbsp. water
2 tbsp. cornstarch

TO FORM PATTIES: In mixing bowl, combine ground beef, onion, rice, pepper and egg white. Stir well. Divide into 6 equal portions. Shape each into a 1 inch thick patty.

TO COOK PATTIES: Coat skillet with cooking spray. Cook patties for 5 minutes on each side. Drain on paper towels. Set aside and keep warm. Wipe drippings from skillet with paper towels. Coat skillet with cooking spray. Add mushrooms and cook for 3 minutes. Add Worcestershire sauce, salt and broth. Cook for 10 minutes. Return patties to skillet, cover, reduce heat. Simmer for 15 minutes.

TO MAKE SAUCE: Combine water and cornstarch. Add to broth mixture. Stir well. Bring to a boil, cook for 1 minute. Serve over patties.