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1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound lean ground beef (90% lean)
2 teaspoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup water
1 jar (4-1/2 ounces) whole mushrooms, drained
In a small bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties.
In a large nonstick skillet over medium heat, brown patties on both sides in oil if desired; 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.