Stuffed Beef Patties with Mushroom Gravy

Beef:

• 1/3 cup evaporated milk
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 pound ground beef
• 1 cup prepared stuffing (I used Stove Top stuffing)

Gravy:

• 1 cup sliced fresh mushrooms
• 1 tablespoon butter
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 tablespoon ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1/2- 1 cup evaporated milk

1. In a large bowl, combine the milk, salt and thyme. Crumble beef over milk mixture and mix well. Shape mixture into eight thin patties. Place 1/4 cup of stuffing on top of four of the patties.  Then top with the remaining patties. Press edges of patties together to seal.
2. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 160° and juices run clear.
3. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the soup, ketchup, Worcestershire sauce, and thyme; heat through. Add enough evaporated milk to make desired consistency for a gravy.  Serve with burgers topped with the gravy.

I found this recipe here.

Rocco Dispirto's Chicken Fried Steak with Sausage Gravy

1 cup whole wheat lour
2 cups whole wheat breadcrumbs
3 large egg whites
4 (3 oz) portions lean filet mignon, pounded thin ( I used thin round steaks)
nonstick cooking spray
salt and pepper to taste
6 oz turkey sausage
1 cup chicken broth
1 tbsp cornstarch
1/2 cup nonfat greek yogurt

Preheat oven to 450 degrees.

Put the flour in a shallow dish, breadcrumbs in another, and the egg whites in another. Dip the steaks in the flour, then the egg, then the bread crumbs. Place the steaks on a greased cookie sheet. Spray steaks with cooking spray and season with salt and pepper. Roast until they are golden brown, and crispy, 8-10 minutes.

Meanwhile, heat a large nonstick pan over high heat. Add the sausage and cook til done.

While sausage is cooking, whisk the chicken broth into the cornstarch in small bowl.

Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (about 2 minutes) remove from heat.

Stir the yogurt into the gravy. Season it with salt and pepper to taste. Pour he hot gravy over the steaks and serve immediately.