1 1/2 lb. hamburger
1 egg
3/4 c. bread crumbs
1/2 c. milk
1/4 c. minced onion
Salt & pepper
1 c. flour
1 tbsp. cooking oil
2 cans cream of mushroom soup
1 beef bouillon cube
1 c. water (boiling)

Mix together in large bowl hamburger, egg, bread crumbs, milk, onion, salt and pepper. Shape mixture into 6 small oval loaves. Dredge each in flour. Fry in oil in skillet 10 minutes on each side. Remove form pan and drain on paper towel. Preheat oven to 325 degrees. Mix together bouillon and hot water until dissolved. Stir in soup until smooth. Place loaves in 13 x 9 inch pan. Pour soup mixture over. Cover pan with foil and bake for 35 to 40 minutes.