1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 1/2 lbs. ground beef
1 egg, slightly beaten
1/4 c. dry bread crumbs
1/4 c. finely chopped onion
1/2 tsp. salt
Dash of pepper
1/2 c. water
1 tbsp. chopped parsley

Combine soup, mustard, Worcestershire sauce and horseradish, blend well. Combine beef, egg, bread crumbs, onion, salt, pepper, and 1/4 cup soup mixture. Shape into 6 patties; brown in skillet. Drain drippings from pan. Combine remaining soup mixture, 1/2 cup water and parsley; pour over patties. Cook over low heat 30 minutes, stirring occasionally. Yield: 6 servings.