1 can cream of mushroom soup
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 1/2 lb. ground beef
1 egg, slightly beaten
1/2 c. dry bread crumbs
1/4 c. onion, chopped
1/2 tsp. salt
Dash of pepper
1/2 c. water

Combine soup, mustard, Worcestershire sauce and horseradish; blend well. Combine beef, eggs, bread crumbs, onion, salt, pepper and 1/4 cup soup mixture. Shape into 6 patties, brown in skillet. Drain drippings.

Combine remaining soup mixture and 1/2 cup water; pour over patties. Cook over low heat 20 minutes, stirring occasionally.