Salisbury Bourguignonne
Ingredients:
1 can Campbell's Beefy Mushroom Soup
1 1/2 lb ground beef
1/2 cup dry fine breadcrumbs
1 egg slightly beaten
1/4 tsp salt
3 slices bacon
1/3 cup water
1/4 cup Burgundy or other red wine
1 clove garlic, minced
1/4 tsp marjoram leaves, crushed
Directions: Mix thoroughly 1/3 cup soup, beef, breadcrumbs, egg and salt. Shape into 6 oval patties. In skillet, cook bacon until crisp; remove and crumble. Pour off all but 2 Tbsp drippings. Brown patties in drippings. Stir in remaining soup, water, wine, and seasonings. Cover; simmer 20 minutes or until done. Stir occasionally. Serve over cooked noodles, garnish with bacon. 6 servings.