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Ingredients: |
| 1 |
|
pound ground beef |
| 1/3 |
|
cup finely chopped onion |
| 1/4 |
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cup saltine cracker crumbs |
| 1 |
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egg white |
| 2 |
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tablespoons milk |
| 1 |
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tablespoon prepared horseradish |
| 1/4 |
|
teaspoon salt |
| 1/8 |
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teaspoon pepper |
| 1 |
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jar (12 ounces) mushroom gravy |
| |
Dilled Mashed Potatoes: |
| 1 |
|
package (22 ounces) frozen mashed potatoes |
| 2-1/3 |
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cups milk |
| 1-1/2 |
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teaspoons dried dill weed |
| 1/2 |
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teaspoon salt |
| 1/8 |
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teaspoon pepper |
| 1/2 |
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cup dairy sour cream |
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Instructions: |
| 1. |
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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. |
| 2. |
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Combine remaining ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties. |
| 3. |
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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. |
| 4. |
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Add gravy to skillet; heat through. Serve over patties and potatoes. |
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| Makes 4 servings. |
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