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1 1/2 lbs ground beef
1 cup chopped onion
1/2 cup cooked rice
1/4 tsp pepper
1 egg
1 3/4 cup presliced fresh mushrooms
2 Tbsp Worcestershire sauce
1/2 tsp salt
2 cans beef broth (13.75 oz)
3 Tbsp water
2 Tbsp cornstarch

Combine first five ingredients then divide into six portions, shaping each into a one inch thick patty. Coat a skillet with a vegetable cooking spray and cook patties five minutes on each side. Set aside and keep warm.

Add mushrooms and cook for three minutes. Then add Worcestershire sauce, salt, and broth. Cook for ten minutes. Return patties to skillet, cover, and simmer for fifteen 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 one minute
more. Serve over patties.