1. In a large bowl, lightly beat egg whites. Add ground beef, bread crumbs, salt, and pepper. Use your hands to combine well. Form into 4 (1/2-inch-thick) oblong patties.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add patties and cook about 6 minutes per side until cooked through. Transfer to a high-sided serving dish.

3. While beef cooks, thinly slice the shallot and set aside.

4. After removing patties from the skillet, add the remaining 2 teaspoons oil to skillet and heat over medium heat. Add shallot and mushrooms and cook, stirring occasionally, until shallot is soft, about 3 minutes. Add sherry and cook until the liquid is absorbed, about 2 minutes.

5. Increase heat to medium high, add flour, and stir to coat. Slowly add broth, stirring constantly until simmering and thickened, about 4 to 6 minutes. Pour gravy over the "steaks" and garnish with thyme. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2012