WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Salisbury Steak with
Dilled Mashed Potatoes

1 lb. ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white
2 Tbsp. milk
1 Tbsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 jar (12 oz.) mushroom gravy
Dilled Mashed Potatoes:
1 pkg. (22 oz.) frozen mashed potatoes
2-1/3 cups milk
1-1/2 tsp. dried dill weed
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup dairy sour cream

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. Combine remaining 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 over patties and potatoes. Makes 4 servings.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2007 Wisconsin Energy Cooperative News