No-Fuss Salisbury Steak

1 pound ground beef
¼ coup finely chopped onion
3 tablespoons fine, dry breadcrumbs (store-bought)
½ teaspoon pepper

1 (8-ounce) package sliced fresh mushrooms
1 small onion, thinly sliced and separated into rings
1 (14.5-ounce) can beef broth
2 tablespoons Worcestershire sauce

2 tablespoons water
1 tablespoon cornstarch

Combine first 5 ingredients in a bowl; stir well. Shape mixture into 4 patties.

Cook patties in a large skillet over medium heat 5 minutes on each side. Remove patties from skillet, reserving 1 tablespoon drippings in skillet. Set patties aside.

Cook mushrooms and onion in drippings over medium-high heat, stirring constantly, 5 minutes or until tender. Add broth and Worcestershire sauce to skillet. Return patties to skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove patties from skillet with a slotted spoon; place on a platter. Set aside, and keep warm.

Combine water and cornstarch; stir well. Add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Spoon over patties. Yield: 4 servings.