 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Found in the cookbook Idaho Cookbook . Another cookbook sent to Bblondie08 in the cookbook swap. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 tablespoon dry mustard |
2 teaspoons worcestershire sauce |
1 teaspoon horseradish |
1 egg |
1/4 cup breadcrumbs |
1/4 cup onion, finely chopped |
1/2 teaspoon salt |
ground pepper |
1 1/2 lbs ground beef |
1 -2 tablespoon cooking oil |
1/2 cup water |
1 tablespoon fresh parsley, chopped |
Directions:
1. In a bowl, combine soup, mustard, Worcestershire and horseradish; blend well and set aside.
2. In another bowl, lightly beat egg, add bread crumbs, onion, salt, pepper and 1/4 cup of soup mixture.
3. Add ground beef and mix well.
4. Shape into 6 patties.
5. In a large skillet, brown patties in oil. Drain.
6. Combine water with remaining soup mixture and pour over patties.
7. Cover and cook over low heat 10-15 minutes until meat is done.
8. Arrange patties on a serving platter, spoon sauce over top and garnish with parsley.
|
|