1 lean lb ground beef lean
6 peeled and cubed medium potato
2 1/2 cup milk
1 1/2 tsp dried dill weed
1/2 tsp salt
1/8 tsp pepper
1/2 cup fat-free sour cream
1/2 finely chopped cup onion
1/4 crushed into crumbs cup saltine cracker
1 slightly beaten egg white
2 tbsp milk
1 tbsp prepared horseradish
1/4 tsp salt
1/8 tsp pepper
1 12 oz jar mushroom gravy
1. In medium bowl, combine ground beef, onion, cracker crumbs, egg white, 2 tbsp milk, horseradish, 1/4 tsp salt and 1/8 tsp pepper, mixing lightly but thoroughly.
2. Shape into four oval 1/2" thick patties.
3. Heat large nonstick skillet over medium heat until hot.
4. Place beef patties in skillet.
5. Cook 7 to 8 minutes or until no longer pink, turning once.
6. Remove from skillet; keep warm.
7. Add gravy to skillet, heat through.
8. Serve with salisbury steak and Dill Potatoes (see below).
9. Cook potatoes by boiling for 10 minutes or until soft.
10. Drain thoroughly.
11. In large mixing bowl, put potatoes, 2 1/2 cup milk, dill, 1/2 tsp salt and 1/8 tsp pepper and mix with electric mixer until smooth. (For thicker potatoes, use less milk.)
12. Stir in sour cream and top with grated cheese if desired.
Based on individual serving.
Calories: 222
Total Fat: 1 g
Carbohydrates: 47 g
Protein: 6 g
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Source: Debbie
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