Salisbury Steak and Potato Supper

• 1 lb extra lean ground beef
• 1 egg, beaten
• 14 cup chili sauce
• 12 cup onion, finely chopped
• 14 cup plain breadcrumbs
• 12 teaspoon garlic powder
• 12 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) can diced tomatoes, petite, undrained
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 teaspoons Worcestershire sauce

1. In a medium bowl, combine the beef, egg, chili sauce, onion, bread crumbs and salt; mix well.
2. Shape mixture into 4 patties, about 1/2-inch thick.
3. Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat.
4. Add patties; cook 3 minutes per side; drain if necessary.
5. Add potatoes.
6. In a medium bowl, mix the water and flour until creamy.
7. Stir in the tomatoes, soup, and Worcestershire sauce; mix well.
8. Pour mixture over patties and potatoes; bring to a boil.
9. 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.

extra lean ground beef, egg, chili sauce, onion, breadcrumbs, garlic, coarse salt, red potatoes, water, flour, tomatoes, cream of mushroom soup, worcestershire sauce

Taken from www.food.com/recipe/salisbury-steak-and-potato-supper-181021 (may not work)