2 lbs ground lean beef 8 oz (about 3 cups) fresh white mushrooms, coarsley chopped 1 package (1.4 ounces) dry vegetable soup mix 1/2 cup seasoned dry bread crumbs 1/2 cup milk 1 egg, lightly beaten
1/4 cup milk 2 Tbs cornstarch 2 Tbs butter 8 oz (about 3 cups) fresh white mushrooms, sliced 1/3 cup chopped onion 1 can (14ounces) beef broth
Preheat oven to 350 degrees F. In a large bowl, combine beef, ushrooms, vegetable soup mix, bread crumbs, milk and egg until ell combined.
Form into two loaves, 7 x 5-inches each. Place loaves in a shallow aking pan with rack. Bake for 45 minutes.
In a small bowl, combine milk and cornstarch; set aside. In a large killet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes.
Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. Servings: 6 Jay