Categories: Beef, Main dish 
      Yield: 4 servings 
  
      1 cn (10 3/4 oz.) condensed cream 
           -of 
           -mushroom soup, undiluted 
      1 tb Prepared mustard 
      2 ts Worcestershire sauce 
      1 ts Prepared horseradish 
      1    Egg 
    1/4 c  Dry bread crumbs 
    1/4 c  Finely chopped onion 
    1/2 ts Salt 
           -dash 
  1 1/2 lb Ground beef 
      1    2 Tbsp.  oil 
    1/2 c  Water 
      2 tb Chopped fresh parsley 
           -pepper 
  
  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. 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. 
   
  "This recipe is so good that I truly enjoy sharing it with others. I've 
  always like Salisbury steak, but I had to search a long time to find a 
  recipe this tasty.  It's handy, too, because it can be prepared ahead, kept 
  in the refrigerator and warmed up later." - Denise Barteet 
   
  Serves:  6 From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking 
  Echo == Courtesy of Dale & Gail Shipp, Columbia Md. ==