1 lb. ground beef
1 lg. beaten egg
1/8 tsp. pepper
2 tsp. minced onion
1/4 c. dry bread crumbs
1 tsp. salt
1/4 c. finely chopped celery
2 tbsp. butter
1 can mushroom soup
1/2 c. water

Combine all except soup and water. Shape into patties, about 1-inch thick. Using small amount of butter, brown both sides, in a skillet. Leave in meat juice. Combine soup and water and pour around meat. Cook slowly in covered skillet for 1/2 hour. If desired, put boiled potatoes around meat. Soup and meat juice will make gravy without further thickening.

Submitted by: S. Dixon