Servings: 6

One 10 3/4 oz. can condensed cream of mushroom soup, undiluted
1 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 Egg
1/4 cup Dry bread crumbs
1/4 cup Finely chopped onion

1/2 teaspoon Salt
1 1/2 lb Ground beef
2 Tablespoons oil
1/2 cup Water
2 tablespoons chopped fresh parsley
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.