Salisbury Steak

1 (10 ¾  oz)  can beefy mushroom soup, divided  (I use canned beef broth)
1 ½ lbs ground chuck
1 egg, beaten
½ cup fine, dry breadcrumbs    (store bought)
¼ cup finely chopped onions
1/8 tsp pepper
¼ cup water

    Combine ¼ cup soup, ground chuck, and next 4 ingredients, mixing well.  Divide meat mixture evenly into 6 portions.  Shape each portion into a 1/2 –inch patty.
    Cook patty in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned.
    Combine remaining soup and water, stirring well.  Pour soup mixture over patties; cover, reduce heat, and simmer 20 minutes.  Serve immediately.  Yield: 6 servings.