Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 tablespoon prepared mustard2 teaspoons Worcestershire sauce1 teaspoon prepared horseradish1 large egg1/4 cup dry bread crumbs1/4 cup finely chopped onion1/2 teaspoon saltDash pepper1-1/2 pound ground beef1 to 2 tablespoons canola oil1/2 cup water2 tablespoons chopped fresh parsley
Preparation
In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture 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 until meat is no longer pink and a thermometer reads 160°, 10-15 minutes. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.
