1 cn (10 3/4 oz.) condensed cream
-of -mushroom soup, undiluted 1 tb Prepared mustard
2 ts Worcestershire sauce
1 ts Prepared horseradish
1 Egg
1/4 c Dry bread crumbs
1/4 c Finely chopped onion
1/2 ts Salt
-dash 1 1/2 lb Ground beef
1 2 Tbsp. oil
1/2 c Water
2 tb Chopped fresh parsley
-pepper 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, 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 recipe is so good that I truly enjoy sharing it with others. I’ve always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It’s handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later.” – Denise Barteet Serves: 6 From: “Reminisce” Magazine Posted by: Debbie Carlson – Cooking Echo == Courtesy of Dale & Gail Shipp, Columbia Md. == —–