10 3/4 oz can cream of
1 pound ground beef
1/3 cup dry bread crumbs
1 small onion, chopped
1 egg, beaten
1 Tbsp. vegetable oil
1 1/2 cups sliced mushrooms
In large bowl, mix 1/4 of soup,
ground beef, bread crumbs, onion and eggs.
Shape firmly into 6 patties. In a 10"
skillet over medium-high heat, cook patties in
hot oil until browned on both sides.
Remove patties from skillet and drain fat.
In same skillet combine soup and mushrooms.
Heat to boiling. Return patties to
skillet. Reduce heat to low, cover and cook for
20 minutes or until patties are no longer pink.
Stir sauce occasionally.