Steak with Cheesy Mashed Potatoes
1 lb. ground
1/2 lb. hot or mild ground pork sausage
1 small onion, chopped
1 large egg
1/2 cup fine dry breadcrumbs
1/4 cup mild salsa
2 tablespoons taco seasoning mix
2 tablespoons chopped cilantro, divided
1 (2.64 oz) package country gravy mix
1 (14 1/2 oz) can reduced sodium beef broth
1 (10 oz) can Ro-tel tomatoes
Mexican four cheese blend
Combine first seven ingredients and 1 tablespoon cilantro. Shape
mixture into 6 1/3 inch thick patties.
Heat a lightly greased large non-stick skillet over medium heat.
Add patties and reduce heat to low. Cover and cook 8-10 minutes
per side or until center is no longer pink. Remove from skillet
and wipe pan clean.
Whisk together gravy mix, broth, tomatoes and remaining cilantro. Cook
over medium heat 1 minute or until thickened. Return patties to skillet
and cook until throughly heated. Garnish if desired.
Serve with cheesy mashed potatoes using shredded Mexican four cheese
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