1 can cream of mushroom (semi-condensed)*
1 Tbs mustard
2 tsp worcestershire sauce
1 tsp horseradish
1/4 cup dry oats or bread crumbs
1/4 cup chopped onion
1/2 tsp salt
1 lb ground beef
2 Tbs vegetable oil
1/4 cup water
1 tsp pepper
Combine the soup, mustard, Worcestershire sauce and horseradish; blend well.
In another bowl, lightly beat the egg. Add oats (or bread crumbs), onion, salt, pepper and 1/4 cup of the soup mixture.
Add beef and mix well.
Shape into about 5-6 patties. Brown the patties in oil on both sides in a large skillet; 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.
Sprinkle with chopped parsley and serve over mashed potatoes.
*I use Amy’s Organics Cream Of Mushroom semi-condensed soup, which is thinner than Campbell’s condensed soup. If you use a condensed soup, you will want to adjust the amount of water you add to 1/2 cup.