• 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 egg
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt.
• dash of pepper
• 1 1/2 pounds of ground beef
• 1 to 2 tablespoons vegetable oil
• 1/2 cup water

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well.  Set aside.  In another bowl, lightly beat the egg.  Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.  Add beef and mix well.  Shape into six patties.  In a large skillet, heat oil over medium-high.  Brown the patties on both sides; drain.  Combine remaining soup mixture with water; pour over patties.  Cover and cook over low heat for 10-15 minutes or until meat is no longer pink.  Remove patties to a serving platter; top with sauce.

Serve the patties with gravy over a bed of cooked noodles or mashed potatoes for a hearty meal.  If desired, the patties and gravy can be prepared ahead and reheated when it’s time to eat.

(Denise Barteet, Shreveport, LA)