1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 large egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
Dash pepper
1-1/2 pound ground beef
1 to 2 tablespoons canola oil
1/2 cup water
2 tablespoons chopped fresh parsley
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 to 15 minutes. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.
5-Star Recipe
Prep/Total Time: 30 min.
Makes 6 servings
Nutrition Facts
1 each: 319 calories, 20g fat (7g saturated fat), 113mg cholesterol, 706mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 25g protein.