Elevate a classic Salisbury steak–made with lean ground beef–with creamy mashed potatoes generously seasoned with aromatic dried dill. It’s an unexpected taste that complements the horseradish gravy.
Salisbury Steak with Dilled Mashed Potatoes
- Total Fat29 g
- Cholesterol111 mg
- Sodium1364 mg
- Total Carbohydrate37 g
- Protein39 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 package frozen mashed potatoes, 22 oz.
2-1/3 cup milk
1-1/2 teaspoon dill weed, dried
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/3 cup onion, finely chopped
1/4 cup saltine cracker crumbs
1 egg white
1 tablespoon prepared horseradish
1 jar mushroom gravy, 12 oz.
- Combine mashed potatoes, 2 1/3 cups milk, dill, 1/2 teaspoon salt and 1/8 teaspoon pepper in a 2-quart microwave-safe dish; cook according to package directions. Stir in sour cream.
- In a medium bowl, mix 1/4 teaspoon salt, 1/8 teaspoon pepper and remaining ingredients except gravy. Shape into four 1/2-inch thick patties.
- Heat large nonstick skillet over medium. Place patties in skillet and cook 10 to 12 minutes, turning once, to medium doneness (internal temp 160°F) or until meat is no longer pink in center. Remove. Add gravy to skillet; heat through.