1 lb. ground beef
1 egg
1/3 c. half & half or evaporated milk
2 slices bread, finely crumbled
1 tsp. Worcestershire sauce
1 tsp. mustard
1 tsp. dried parsley flakes
1 tsp. salt
Dash pepper
1 can mushroom stems
2 tsp. cornstarch
1/2 c. beef bouillon

Combine beef, egg, milk, crumbs with seasonings; form into 4 patties. Fry slow, 10 minutes on each side. Mix liquid from mushrooms with cornstarch, place mushroom with cornstarch mixture into bouillon in skillet. Cook, stirring until sauce is transparent and thickened. 4 servings.