1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted ( I added freshly cut mushrooms as well, just mixed it right into the soup)
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish (I omitted this)
1 egg (I ended up using more read my notes)
1/4 cup dry bread crumbs (Used more, read notes)
1/4 cup finely chopped onion (Used more cause I love onions, about 1 full cup finely chopped)
1/2 teaspoon salt
1-1/2 pound ground beef ( I used cubed steaks )
1 to 2 tablespoons oil
1/2 cup water
2 tablespoons chopped fresh parsley (put parsley into the soup mix)
Ok I did this kinda backwards, and if you knew me, well that’s pretty normal 🙂 It came out great, I just didn’t have ground beef on hand, so I did it differently.
In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
**** This is where I changed it See my notes at the bottom***
In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is no longer pink and a meat thermometer reads 160°. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.
My Change to the recipe—Since I used the cubed steaks I put the steaks into the egg/onion mix, fully coated & then put it into the bread crumbs mixture & put it straight into the pan.It took about 3 eggs & a full cup of bread crumbs, but that always varies. Cooked About a minute not even on each side & transferred it to a 13×9 greased pan.I just wanted to brown each side. I poured the soup mixture over the steaks & let it sit in the fridge, took it out 30 minutes before needed to bake it & baked about 45 minutes on 350