Salisbury Bourguignonne - cooking recipe

Ingredients

1 can Campbell's beefy mushroom soup
1 1/2 lb. ground beef
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 tsp. salt
3 slices bacon
1/3 c. water
1/4 c. Burgundy or other dry red wine
1 small clove garlic, minced
1/4 tsp. marjoram

Preparation

Mix thoroughly 1/3 cup soup, beef, bread crumbs, egg and salt. Shape into 6 oval patties.
In skillet, cook bacon until crisp; remove and crumble.
Pour off all but 2 tablespoons 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.