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Salisbury Steak with Dilled Mashed Potatoes

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 mushroom gravy

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

1. 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. Combine remaining ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties.
3. 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. Add gravy to skillet; heat through. Serve over patties and potatoes.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.