• Cooking Time: 20 minutes
• Servings: 6
• Preparation Time: 15 minutes
• 1 can (10 oz.) condensed cream of mushroom soup, undiluted
• 1 t. prepared mustard
• 2 t. Worchestershire sauce
• 1 t. prepared horseradish
• 1 egg
• 1/4 c. dry bread crumbs
• 1/4 c. finely chopped onion
• 1/2 t. salt
• Dash pepper
• 1 1/2 pounds ground beef
• 1 -2 t. cooking oil
• 1/2 c. water
• 2 t. chopped fresh parsley

1. In a bowl, combine the soup, mustard, Worchestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 c. of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; 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. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

This is a recipe that Toshi has perfected.