An old-time diner favorite,
seasoned ground beef patties, shaped like 'steak' are pan-fried
and served with a brown gravy and dilled mashed potatoes.
Salisbury
Steak with Dilled Mashed Potatoes
- Dilled Mashed Potatoes:
1 (22-ounce) package frozen mashed potatoes*
2 1/3 cups milk
1 1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream
-
- Salisbury Steak:
- 1 pound ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white
2 tablespoons milk
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1 (12-ounce) jar brown gravy
- For Dilled Mashed Potatoes:
Combine potato ingredients except sour cream in 2-quart microwave-safe
dish; cook according to package directions. For thicker potatoes,
cook longer. Stir in sour cream.
- For Salisbury Steak: Combine
ingredients except gravy in medium bowl, mixing lightly but thoroughly.
Lightly shape into four 1/2-inch thick oval patties.
- Heat large nonstick skillet
over medium heat until hot. Place patties in skillet; cook 10
to 12 minutes to medium (160°F) doneness, until not pink
in center and juices show no pink color, turning once. Remove.
- Add gravy to skillet;
heat through. Serve gravy over patties and potatoes.
Makes 4 servings.
*Or make homemade mashed
potatoes, about 5 cups or so and proceed with recipe.
Recipe and photograph provided
courtesy of the Beef Industry Council.
