Ingredients:
1 (10 1/2 ounce) cans condensed cream of mushroom soup
1 lb ground beef
1/3 cup dry breadcrumbs
1/4 cup finely chopped onions
1 eggs, beaten
1 tablespoon margarine or 1 tablespoon butter
1 1/2 cups sliced mushrooms
4 cups hot cooked noodles, with parsley
fresh parsley ( to garnish)
Directions:
In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg.
Shape firmly into 6 oval patties of even thickness.
In large skillet over medium-high heat, melt margarine.
Cook half of the patties until browned on both sides.
Remove from skillet; set aside.
Repeat with remaining patties.
Spoon off fat.
In same skillet, add remaining soup and mushrooms; bring to boil.
Return patties to skillet.
Reduce heat to low.
Cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.
Serve patties with mushroom sauce spooned over.
Serve with noodles.
Garnish with parsley.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.