Here is my lightened up version of a hamburger steak that is perfect for summer.  There is no heavy gravy weighing this baby down!  And of course, it is budget friendly, too!   Vidalia onions are in season, and they are a wonderfully sweet onion to cook.  Check out the slide show on the left to see how it's done.  --Slice 6 to 7 Vidalia Onions, 1 Red Bell Pepper, 1 Green Bell Pepper, 1 Banana Pepper(optional), 2 cups Mushrooms
--Melt 1/2 stick butter in electric skillet (so you don't heat up the kitchen) or on the stovetop.   Add the onions and peppers.
--Add 1/2 cup beef broth to the skillet and saute onions and peppers until they get "flexible." 
--Add 2 cups of mushrooms, and continue to saute until onion mixture is tender.
--Remove from skillet, place in a bowl, and set aside.
--In a bowl, mix together 2 pounds lean gound beef, 1 egg,  1/4th cup finely chopped onion, 3 TSBP Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
--Press mixture out and divide into 6 steaks.
--Cook in skillet over medium heat about 6 to 8 minutes on each side. 
--Add  onion mixture back to skillet with the steaks, and continue to heat until onions and peppers are heated thoroughly.