Salisbury Steak Deluxe

Sorry this is about two months late!!
Have to say, this recipe is super, super easy. There is one very important key to remember though...the sauce gets it's unique flavor from the combination of horse radish and, here's the key...the scrapings from the pan that the meat is browned in. There have been times that I almost burnt the meat and the sauce ended up with the best flavor (in my opinion). So, after you've browned (or almost blackened) the meat, take the patties out and drain off the grease. Then then let the sauce (+ water) simmer for a few minutes. I use a wisk to get everything blended well then put the patties back in before serving.
Good luck :)

INGREDIENTS

• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 tablespoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• Dash pepper
• 1 1/2 pounds ground beef
• 1 tablespoon cooking oil
• 1/2 cup water
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties.
2. 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 done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.