Ingredients:
1 lb extra lean ground beef
1 eggs, beaten
1/4 cup chili sauce
1/2 cup onions, finely chopped
1/4 cup plain breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon coarse salt
2 cups red potatoes, unpeeled, cubed ( 1/2-inch)
2 tablespoons water
2 tablespoons unbleached all-purpose flour
1 (14 1/2 ounce) cans diced tomatoes, petite, undrained
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2 teaspoons Worcestershire sauce
Directions:
In a medium bowl, combine the beef, egg, chili sauce, onion, bread crumbs and salt; mix well. Shape mixture into 4 patties, about 1/2-inch thick.
Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add patties; cook 3 minutes per side; drain if necessary. Add potatoes.
In a medium bowl, mix the water and flour until creamy. Stir in the tomatoes, soup, and Worcestershire sauce; mix well. Pour mixture over patties and potatoes; bring to a boil. Reduce heat to medium-low; cover and simmer 15-20 minutes or until patties are thoroughly cooked and potatoes are fork-tender, turning patties and stirring once during cooking time.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.