Salisbury Steak

1	egg, beaten
2 tbsp (30 mL)	seasoned or plain bread crumbs
1 lb (500 g)	Top Grass Lean Ground Beef
1	small onion, minced
2 tsp (10 mL)	vegetable oil
1 ½ cups (375 mL)	chopped mushrooms
¼ tsp (1 mL)	dried thyme
1 tbsp (15 mL)	all-purpose flour
1 cup (250 mL)	sodium reduced beef stock
⅛ tsp (0.5 mL)	salt and pepper to taste

1. Combine egg, crumbs, beef and half the onion. Form into 6 patties.
2. Heat oil in large non-stick skillet over medium-high heat; cook patties for 2 minutes per side and remove to plate. Cook remaining onion, mushrooms and thyme until softened. Stir in flour. Gradually stir in; cook, stirring, for 1 minute or until thickened.
3. Return patties to skillet; cover and simmer over low heat for 8- 10 minutes or until digital thermometer inserted sideways into patty reads at least 160°F (71°C). Season to taste.