Preparation / Directions:
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, heat oil over medium high. Brown the patties on both sides; drain off fat. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is no longer pink. Remove patties to a serving platter; top with sauce. Serve meat and gravy over a bed of cooked noodles or with a side of mashed potatoes for a hearty meal.