• 1 egg
• 1 slice bread, torn into small pieces
• 1 Tablespoon finely chopped onion
• 1/2 pound lean ground beef
• 1 can (10-3/4 ounces) condensed low-fat cream of mushroom soup
• 1/2 cup water
• 3/4 cup sliced fresh mushrooms
• dash pepper

In a bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties. In a non-stick skillet over medium heat, brown patties on both sides, drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.