Salisbury Steak

1 (10 ¾ -oz) can beef broth
1 ½ lbs. ground chuck
1 egg, beaten
½ cup, fine dry breadcrumbs (store bought)
¼ cup finely chopped onion
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 ½ inch thick patty. 
Cook patties 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.