1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 1/2 lbs. ground beef
1/4 c. dry bread crumbs
1/2 tsp. salt
2 tbsp. parsley
1 tbsp. mustard
1 tsp. horseradish
1 egg, slightly beaten
1/4 c. finely chopped onion
1/2 c. water
Dash of pepper

Combine soup, mustard, Worcestershire sauce and horseradish and set aside. Combine beef, egg, bread crumbs, onion, salt and pepper and 1/4 cup soup mixture. Shape into 6 patties; brown in skillet. Drain drippings. Combine remaining soup mixture, water and parsley; pour over patties. Cook over low heat 20 minutes, stirring occasionally.