1 1/2 lb. ground round
1 c. finely chopped onion
1/2 c. cooked rice, cooked without salt or fat
1/4 tsp. pepper
1/4 tsp. garlic powder
1 egg white
Vegetable cooking spray
1 3/4 c. sliced fresh mushrooms
2 tbsp. Worcestershire sauce
1/2 tsp. salt
2 (13 3/4 oz.) cans no-salt-added beef broth
3 tbsp. water
2 tbsp. cornstarch

Combine first 6 ingredients in a bowl; stir well. Divide into 6 equal portions, shaping each into a 1 inch thick patty.

Coat a non-stick skillet with cooking spray, preheat over medium heat. Add patties and cook 5 minutes on each side. Drain on paper towels; set aside and keep warm.

Wipe drippings from skillet with paper towels. Recoat skillet with cooking spray. Add mushrooms and cook on high heat for 3 minutes. Add Worcestershire sauce, salt, broth and cook on high heat for 10 minutes.

Return patties to skillet. Cover, reduce heat and simmer for 15 minutes. Place patties on a platter and keep warm.

Combine water and cornstarch, add to broth mixture, stirring well. Bring mixture to a boil and cook 1 minute. Serve over patties. Each serving (1 patty + 1/3 cup sauce) = 227 calories or 3 meat + 1 vegetable exchange.