1 1/2 pounds lean ground beef
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
In a medium skillet over medium heat, brown beef in oil until no longer pink. Remove meat from skillet and pour over beef in sauce. Heat slowly for 2 to 3 minutes, stirring to break up clumps. Remove meat from sauce and transfer to a serving platter.
Meanwhile, in a medium skillet, place the cream of mushroom soup, Worcestershire sauce, horseradish, horseradish and cream of mushroom soup. Bring to a boil, stirring constantly. Continue boiling for 10 to 15 minutes, stirring constantly. Stirring constantly, pour over meat in sauce. Serve immediately.