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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 lb ground beef |
1/3 cup dry breadcrumbs |
1/4 cup finely chopped onion |
1 egg, beaten |
1 tablespoon margarine or 1 tablespoon butter |
1 1/2 cups sliced mushrooms |
4 cups hot cooked noodles, with parsley |
fresh parsley (to garnish) |
Directions:
1. In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg.
2. Shape firmly into 6 oval patties of even thickness.
3. In large skillet over medium-high heat, melt margarine.
4. Cook half of the patties until browned on both sides.
5. Remove from skillet; set aside.
6. Repeat with remaining patties.
7. Spoon off fat.
8. In same skillet, add remaining soup and mushrooms; bring to boil.
9. Return patties to skillet.
10. Reduce heat to low.
11. Cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.
12. Serve patties with mushroom sauce spooned over.
13. Serve with noodles.
14. Garnish with parsley.
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