Salisbury Steak with Dilled Mashed Potatoes
Source: Cattlemen's Beef Board
Makes 4 servings

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 jar (12 ounces) mushroom gravy

Dilled Mashed Potatoes:
1 package (22 ounces) 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

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.

Combine remaining ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties.

Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160F) doneness, until not pink in center and juices show no pink color, turning once. Remove.

Add gravy to skillet; heat through. Serve over patties and potatoes.