One 10 3/4 oz. can condensed cream of mushroom soup, undiluted<BR>1 tablespoons prepared mustard<BR>2 teaspoons Worcestershire sauce<BR>1 teaspoon prepared horseradish<BR>1 Egg<BR>1/4 cup Dry bread crumbs<BR>1/4 cup Finely chopped onion<BR><br><br>1/2 teaspoon Salt<BR>1 1/2 lb Ground beef<BR>2 Tablespoons oil<BR>1/2 cup Water<BR>2 tablespoons chopped fresh parsley<BR>pepper to taste
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.<BR><BR><br><br><br><br>