can cream of mushroom soup, divided
lbs ground beef
c bread crumbs
tsp Worcestershire sauce
tsp mustard (powder)
1.In a bowl, combine 1/3 of the soup with beef, crumbs, egg, salt and pepper. 2.Shape into 6 - 8 patties. 3.In large pot, brown patties, turning once. No oil needed. They easily loosen once they are brown. 4.Blend the rest of the soup, water and remaining ingredients in a shaker. Pour over patties, one they are brown on both sides. Loosen patties gently with lifter. 5.Cook over low heat about 20 - 30 min. Serve with mashed potatoes.