1 can undiluted cream mushroom soup
1 tbsp prepared mustard
2 tsp Worcestershire sauce
1 tsp prepared horseradish
1 egg
1/4 C dry bread crumbs
1/4 C finely chopped onion
1/2 tsp salt
pepper
1 1/2 lbs. ground beef
1-2 tbsp Cooking oil
1/2 C water
2 tbsp chopped fresh parsley (optional)

In bowl, combine soup, mustard, Worcestershire sauce, horseradish and blend well. Set aside.

In another bowl, lightly beat egg and add bread crumbs, onion, salt, pepper and one-quarter of the soup mixture. Add beef and mix well.

Shape into 6 patties and brown in oil. Drain off oil. Combine soup mixture with water and pour over patties. Cover and cook over low heat 10-15 minutes until done.

Place patties on serving platter, pour sauce over patties and sprinkle with chopped parsley.