1. 1/4 cup egg mix combined with 1/2 water
2. 1/4 cup unsalted top saltine cracker, crushed
3. 1 teaspoon garlic powder
4. 1/2 teaspoon pepper
5. 1 1/2 pounds ground beef
6. 2 tablespoons, 1/4 cup flour
7. 2 tablespoons vegetable oil
8. 1 1/2 cups water
9. 1/4 cup ketchup
10. 2 teaspoons low-sodium beef bouillon granules
11. 2 medium onions, quartered and sliced
12. 2 cans (4 oz) mushroom stems and pieces, drained

1. In a small bowl, combine the egg mixture, cracker crumbs, garlic powder and pepper. 
2. Add ground beef and crumble; mix well.  Shape into patties.  Put 2 tablespoons of flour on a plate.  Using the 2 tablespoons flour, dust each side of the patties.  (This is called dredging.)
3. In a small non-stick skillet, brown patties on both sides being careful not to let stick.  Set patties aside. 
4. Add the remaining 1/4 cup flour to the skillet; whisk in water until smooth.  Stir in the ketchup and bouillon.  Add the onion and mushrooms.  Bring to a boil.
5. Return patties to the pan.  Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink.  Serve gravy over patties. 

Calories: 380
Fat: 22 g
Cholesterol: 135 mg
Sodium: 410 mg
Carbohydrate: 24 g
Dietary fiber: 2 g
Protein: 20 g