1/2 lb. lean ground beef
3 T. butter or margarine, softened
1 t. salt
1/4 t. pepper
1 T. minced parsley
3/4 c. soft bread crumbs
2 eggs, separated
2 T. all-purpose flour
3/4 c. beef broth
1/2 c. sour cream or unflavored yogurt

1/2 lb. lean ground beef 3 T. butter or margarine, softened 1 t. salt 1/4 t. pepper 1 T. minced parsley 3/4 c. soft bread crumbs 2 T. all-purpose flour 3/4 c. beef broth 1/2 c. sour cream or unflavored yogurt

In a large bowl, mix together beef, 1 T. butter, salt, pepper, parsley, bread crumbs and egg yolks.

Beat egg whites just until stiff, moist peaks form; fold gently into meat mixture. Shape into 8 to 12 oval patties.

In a wide frying pan over medium heat, melt remaining 2 T. butter. Add patties and cook until well browned on both sides. With a slotted spoon, transfer meat to a shallow 3-quart casserole or 9” x 12” baking dish.

Stir flour into pan juices and cook until bubbly and slightly browned. Gradually pour in broth and continue cooking and stirring until sauce boils and thickens. Remove from heat, stir in sour cream, and spoon over patties. At this point you may cool, cover and refrigerate until next day.

Bake, uncovered, in a 350 degree oven for about 25 minutes (35 minutes, if refrigerated) or until heated through. Makes 4 to 6 servings.