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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This was my f-i-l's recipe. It has been my fall back recipe (mostly in fall/winter) for 20 years. It's very easy, yet tasty, comfort food. Perfect for a weekday dinner. Ingredients:
1 1/2 lbs lean ground beef |
1 can condensed cream of mushroom soup |
1 tbls prepared mustard (frenchs) |
1 tbls worcestershire sauce |
1 tsp prepared horseradish (or more) |
1 egg |
1/4 cup dry bread crumbs |
1/4 cup finely chopped onion |
salt and pepper to taste |
1/2 cup water |
1 cup sliced fresh mushrooms (baby portobello, crimini, etc.)(optional) |
1/2 cup sour cream (optional) |
2 tbls chopped fresh parsley (optional) |
Directions:
1. In a bowl, combine soup, mustard, worcestershire, and horseradish; blend well. set aside.
2. In another bowl, lightly beat the egg;
3. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture;
4. Add ground beef and mix together thoroughly but gently;
5. Shape into patties.
6. In a large skillet, brown patties (if not using lean beef, drain after browning)
7. I brown about 2 minutes on one side then flip;
8. Combine remaining soup mixture with water; pour over patties;
9. Cover and cook over low heat for approx. 10 - 15 minutes or until meat is done.
10. I add sour cream and mushrooms in last 3 minutes.
11. Remove patties to serving platter, spoon sauce over meat. Sprinkle with parsley (if using)
12. I serve with potatoes or rice with sauce over.
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