Low Sodium Mock Steak

2 lbs very lean ground beef (we grind our own)
1/2 tsp TS Everyday Grillin Seasoning
1/2 tsp Kroger Zesty blend seasoning
1/2 Tbsp dehydrated onion
1 cup whole wheat bread crumbs
1 cup 1% milk
2 tsp L&P worcestershire sauce
1 can HR Campbell's cream of mushroom soup
6 or 7 baby bella mushrooms, sliced
1/4 cup red wine

In a large bowl, mix the seasonings, bread crumbs, milk and worcestershire sauce. Crumble the ground beef into the bowl and mix well. Make small meatballs and flatten to about 1/4" thick, these should be about 2" in diameter. (I have also flattened the meat in a wax paper lined jelly roll pan and placed in the freezer, when ready to use remove from the freezer and cut into 2" squares)
Heat a large skillet sprayed very lightly with cooking spray over medium high heat. Brown the patties on both sides and place in a 2 quart casserole. (you will have to do this in stages)
In the same skillet, saute the mushrooms for about 5 minutes. Add the red wine to the skillet and scrape up the brown bits. In a small bowl, lightly mix the mushroom soup with the red wine and mushrooms until just blended and pour this over the meat in the casserole dish. Cover and bake at 350 degrees for about 45 minutes. Serve with mashed potatoes or noodles (not in the nutrition calculation).

Serving Size: makes 8 generous portions

Number of Servings: 8

Recipe submitted by SparkPeople user GIGGLER800.