1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
1 can (284 mL) low fat (1%) milk
1 tbsp (15 mL) each lemon juice and balsamic vinegar
1 tsp (5 mL) dry mustard powder
1/4 tsp (1 mL) black pepper (optional)
2 green onion, chopped
2 tbsp (30 mL) chopped fresh parsley
YIELD 6 servings
Mix together beef, egg, flour and half each of the garlic and Worcestershire sauce; shape into six ½-inch (1 cm) thick patties. Heat oil in a large nonstick skillet set over medium-high heat. Cook patties 3 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
Add onions and mushrooms to pan. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Add remaining garlic; cook, stirring, for 1 minute. Stir in soup, milk, lemon juice, vinegar, remaining Worcestershire sauce, mustard powder and pepper, if using; bring to a simmer, stirring often.
Return patties to skillet and cover with sauce. Cook, uncovered, for 5 minutes over medium-low heat until patties are cooked through and sauce is desired thickness. Sprinkle with green onions and parsley.