3/4 C. minced onion
3 cloves minced garlic
1 T. Olive Oil
2 pounds 4% fat ground beef
1 C. Eggbeaters
1 C. bread crumbs
1/2 C. chopped flat leaf parsley
1 1/2 C. cooked and diced button mushrooms
1/4 C. butter
1/4 C. flour
3 C. veal stock
2 C. sliced button mushrooms
2 red onions, sliced 1/2-inch thick, grilled

Saut� onions, and garlic in olive oil until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saut� in olive oil until golden brown on both sides and set aside. In saucepan melt 2 oz. of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree F oven for 45 minutes. Garnish with grilled onions and serve.

Yield: 8 servings
Calories: 307
Fat: 13.7g
Fiber: 1.5g