Old-Fashioned Salisbury steak with mushroom gravy

• 1 lb extra-lean ground beef (5% or less)
• 1/2 tsp salt
• 2 slices light whole-wheat bread, torn into small pieces
• 1 onion, finely chopped
• 1 tsp of liquid smoke
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1/2 cup sliced mushrooms
• 1 tbsp AP flour
• 1 cup reduced-sodium/fat free beef broth
• Spices: Tony's, lemon pepper, garlic powder

Spray a broiler pan rack with cooking spray and preheat the broiler.

Combine the beef, salt, bread, half the chopped onion, liquid smoke, 1 tbsp of the Worcestershire sauce, spices (I used a couple of dashes of each), in a large bowl until well mixed. Shape the meat mixture into four 4x3 inch oval patties. I formed 3 :) Place the patties on the broiler pan rack 6 inches from the heat. Broil until an instant-read thermometer inserted into the center registers 160 degrees for medium, about 13 minutes, turning once halfway through cooking time.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and the remaining onions. Cook, stirring occasionally, until the mushrooms are tender, about 8 minutes. Stir in the flour and cook 1 minute, stirring constantly. Add the broth and remaining Worcestershire sauce and bring a boil. Add the patties to the skillet and bring to a simmer and cook until the sauce bubbles and thickens and the patties are heated through, about 2-3 minutes. Make sure to coat with the sauce. I served this with baked rosemary home fries and corn.

Rosemary Taters: about 2-3 medium russet potatoes peeled, washed, diced. 2 tbsp olive oil. 1 tsp dried rosemary. Spices: Tony's, salt & pepper. In a large bowl toss all of the above ingredients. Transfer the potatoes to a cookie/baking sheet sprayed with cooking spray and bake at 375 for about 20-30 minutes until golden, turning every 8-10 minutes.