1 lb. ground round beef
2/3 c. finely chopped onion
1/3 c. uncooked instant rice
1/4 tsp. pepper
1/8 tsp. salt
1 large egg white
cooking spray
1 1/4 c. sliced fresh mushrooms
2 (10 1/2 oz. ea.) cans beef consomme
1 1/2 tbsp. Worcestershire sauce
2 tbsp. water
1 1/2 tbsp. cornstarch

Combine first 6 ingredients in a bowl and stir well. Divide into 4 equal portions, shaping each into 1/2-inch patty. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add patties and cook 6 minutes on each side until browned. Remove from skillet. Set aside and keep warm. Re-coat skillet with cooking spray. Add mushrooms. Sauté over medium 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.

Makes 4 servings (1 patty and about 6 tablespoons gravy).