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Salisbury Steak:
1 can (10-3/4 oz) cream of mushroom soup
1 Tbs. prepared mustard
2 tsp. Worchestershire sauce
1 tsp. prepared horseradish (can omit)
1 egg
1/4 c dry breadcrumbs
1/4 c finely chopped onion
1/2 tsp. salt
dash of pepper
1-1/2 lbs. ground beef
1 to 2 Tbs. cooking oil
1/2 c water
2 Tbs. parsley, chopped
In a bowl, combine the soup, mustard, Worchestershire, and horseradish, blend well. Set aside. In another bowl, lightly beat the egg. Add breadcrumbs, onion, salt and pepper, and 1/4 cup of the soup mixture. Add beef and mix well. Shape into 6 patties. In a large skillet, brown patties in oil, drain. Combine remaining soup mixture and water, pour over patties. Cover and cook over low heat for 10 to 15 minutes or until meat is done. Remove patties to a platter, spoon sauce over meat. Sprinkle with parsley.