Salisbury Bourguignonne

This recipe calls for a can of beefy mushroom soup. The beefy mushroom soup is a Campbell's soup. A substitute for the soup flavor is a can of cream of mushroom soup and a beef bouillon cube, or you can buy it online.

• 1 can beefy mushroom soup

• 1 1/2 lb ground beef

• 1/2 C dry bread crumbs

• 1 egg

• 1/4 tsp salt

• 3 slices bacon

• 1/3 C water

• 1/4 C dry red wine

• 1 small clove garlic

• 1/4 tsp marjoram

1. Lightly beat the egg.

2. Bring a pot of water to a rolling boil over medium-high heat. Boil the noodles according to directions until done.

3. Mix thoroughly 1/3 cup of the soup, the raw ground beef, bread crumbs, egg, and salt.

4. Shape the beef mixture into six oval patties.

5. Cook the bacon in a skillet over medium to medium-high heat until crisp. Remove the bacon, crumble it, and set it aside. Make sure the bacon is crisp.

6. Pour off all but two tablespoons of bacon drippings. If there is not sufficient grease, add a dab of lard or oil.

7. Brown the hamburger patties in the drippings over medium-high heat.

8. Add the remaining soup, water, wine, crumbled crisp bacon, and seasonings. Stir and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until done. Stir occasionally.

9. Serve over the noodles.

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