• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 3/4 cup dried breadcrumbs
• 1/4 cup skim milk
• 1 egg
• 1 tsp. garlic salt
• 1 lb. ground bison
• 2 tsp. vegetable oil
• 1-1/4 cups tomato sauce
• 1/4 cup steak sauce or ketchup
• 1/2 cup water

Combine first 6 ingredients and pepper to taste in a bowl. Add meat and knead with your hands until mixed thoroughly. Add oil to a 9 inch nonstick skillet. Transfer meat mixture to skillet and form into an 8 inch patty. Cook over medium heat about 5 minutes, occasionally lifting up patty with a wide spatula and tilting pan to let oil run underneath, until bottom is browned. Discard excess fat. Place a plate over top of skillet and carefully invert skillet and plate together so patty is on plate. Slide patty, uncooked side down, back into skillet and cook about 3 minutes, until underside is just beginning to brown. Discard excess fat. Combine tomato sauce, steak sauce and water in a bowl. Pour over meat and bring to a simmer. Reduce heat to low, cover, and simmer about 20 minutes until patty is cooked through. Let stand 5 minutes before cutting into wedges and serving with sauce from skillet.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 293, fat 14.6g, 45% calories from fat, cholesterol 94mg, protein 22.1g, carbohydrates 18.0g, fiber 1.6g, sugar 4.2g, sodium 739mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.7, Lean meat: 2.8, Fat: 0.4, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Merlot, Chablis, or Pinot Noir.