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

Combine soup, mustard, Worcestershire sauce and horseradish, blend well. Set aside. Combine beef, egg, bread crumbs, onion, salt, pepper and 1/4 cup of the 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 20 minutes stirring occasionally.