1 can Campbell's Cream of Mushroom Soup, low salt

1 lb. ground beef

1/3 cup dry bread crumbs

1 egg, beaten

1/4  cup finely chopped onion

1 1/2 cups sliced mushrooms


     Mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion.  Shape into 6 patties,  In skillet over medium-high heat, cook a few at a time until browned on both sides.  Spoon off fat.  Stir in remaining soup and mushrooms; return to skillet,  Reduce heat to low.  Cover; simmer 20 min. or until done, turning patties occasionally.




1/4 cup Dijon mustard

8 slices top round steak, 1/4" thick (about 2 pounds)

pepper, to taste

8 bacon strips

1 large onion, cut into thin wedges

3 tab. cooking oil

3 cups low sodium beef broth

1/3 cup flour

1/2 cup water

chopped fresh parsley or dried


     Hammer steak if thick.  Lightly spread mustard on each slice of steak; sprinkle with pepper.  Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks.  Brown in skillet in oil; drain.  Add broth; bring to a boil.  Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.  Remove meat and keep warm.  Combine flour and water until smooth; stir into broth.  Bring to a boil, stirring constantly until thickened and bubbly.  Remove wooden picks and return to gravy; heat through  Sprinkle with parsley.  Yield: 8 servings