Salisbury Steak with Mashed Sweet Potatoes

This homestyle Sunday meal is not only delish it is also good for you.

Salisbury Steak
1 pound ground round (I used 96% lean beef)
2/3 c. chopped onion
1/3 c. uncooked instant brown rice
1/4 tsp pepper
1/2 tsp salt
1 large egg white
Cooking Spray
1 1/4 c. presliced fresh mushrooms
2 cans beef broth
2 tbls Worcestershire sauce
2 tbls water
1 1/2 tbls cornstarch

Combine first 6 ingredients in a bowl; stir well. Divide into 4 equal portions, shaping into a 1/2-inch thick patty.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties, and cook 5 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.

Recoat skillet with cooking spray. Add mushrooms; saute over medium-high heat 3 minutes. Add broth 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; stirl well. Stir the cornstarch mixture into broth mixture in skillet; bring to boil, and cook 1 minute or until thick, stirring constantly. Spoon gravy over patties.

Mashed Sweet Potatoes
3 or 4 Sweet Potatoes ( I bought the ones in the saran wrap - ready for microwave)
2 tbls butter
Marshmellow Fluff (optional)

Microwave the Sweet Potatoes for 8-10 minutes until soft. Add potatoes & butter in a medium bowl and combine with fork. Add 1 tbls of fluff to each serving.

I served this meal with some steamed green beans & carrots.