Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 1 egg

  3. 1/4 cup dry bread crumbs

  4. 1-1/2 tablespoons prepared horseradish

  5. 2 tablespoons Dijon mustard

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1/8 teaspoon red pepper flakes

  9. 1 pound ground beef

  10. 3 tablespoons butter

  11. 1 onion, chopped

  12. 3 cloves garlic, minced

  13. 1 (10 1/2-ounce) can golden mushroom soup

  14. 1 cup milk

  15. 1 cup beef broth

  16. 1/3 cup heavy cream

  17. 1 tablespoon Worcestershire sauce

  18. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In large skillet, cook bacon until crisp. Drain bacon on paper towels, crumble finely and set aside. Pour fat from skillet but do not wash or wipe.

  2. In medium bowl, combine egg, bread crumbs, horseradish, mustard, salt, pepper, and red pepper flakes; mix well. Add ground beef and crumbled bacon and mix gently. Form into four patties.

  3. Melt butter in same skillet you used to cook the bacon. Add beef patties; brown on both sides, turning once, about 5-7 minutes total. Remove patties to a plate.

  4. Add onion and garlic to the drippings remaining in skillet. Cook 8-9 minutes until light brown. Add soup, milk, broth, cream, and Worcestershire sauce; bring to a simmer. Return beef patties to skillet; cook 9-11 minutes over medium-low heat until meat is thoroughly cooked.

  5. Stir in cheese and serve immediately over hot cooked rice, pasta, or mashed potatoes. Serves 4


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