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Prep Time: 20 Minutes Cook Time: 21 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This is a very old recipe. I remember when I was first out on my own about 27 years ago, I made this dish. It is still just as good today. I had lost my original recipe which had come from a newspaper clipping, but just recently found it online . Ingredients:
1 (10 ounce) can cream of mushroom soup, undiluted |
1 tablespoon mustard, prepared |
2 teaspoons worcestershire sauce |
1 teaspoon horseradish, prepared |
1 egg |
1/4 cup dry breadcrumbs |
1/4 cup onion, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 lbs ground beef |
2 tablespoons vegetable oil |
1/2 cup water |
1 (4 ounce) can mushroom pieces |
Directions:
1. In bowl, combine the soup, mustard, Worcestershie Sauce and horseradish.
2. Blend Well and set Aside.
3. In another bowl, lightly beat the egg.
4. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.
5. Add beef and mix well.
6. Shape into six patties.
7. In a large skillet, brown the patties in oil and drain.
8. Combine remaining soup mixture with water and mushrooms.
9. Pour over patties, cover and cook over low heat for 10-15 minutes or until meat is done.
10. Remove patties to a serving platter and spoon sauce over meat.
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