1 med. onion, peeled
1 med. carrot, peeled
2 tsp. horseradish
1/4 tsp. Worcestershire sauce
2 slices bread, cut into 1/4 inch pieces
1 celery rib
1 egg
1 lb. ground beef
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. flour
1/2 c. milk
1/2 c. sour cream
2 tbsp. chopped parsley

Finely grate onion, carrot and celery. In large bowl combine grated vegetables, horseradish, Worcestershire sauce, egg and bread mix well. Crumble in beef, add salt and pepper. Mix lightly. Shape into 4 patties. In heavy skillet melt butter over medium heat.

Cook patties until browned about 3 minutes each side. Remove from skillet set aside. Add flour to drippings in skillet, stirring until smooth. Cook 1 minute more. Pour in milk and stir with a whisk until mixture comes to a boil. Return patties to skillet. Cover and simmer over low heat 10 to 15 minutes. Remove to serving platter. Remove skillet from heat, stir in sour cream. Taste for seasoning, adding salt if necessary. Pour sauce over patties. Garnish with parsley.