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| 1 x ca. 450 g | ground beef |
| 1/3 Tasse | onion finely chopped |
| 1/4 Tasse | Saltine cracker crumbs |
| 1 | egg white lightly beaten |
| 2 Esslöffel | milk |
| 2 Esslöffel | horseradish prepared |
| 12 x ca. 30 g | Mushroon gravy |
| 2 Tasse | Hot mashed potatoes |
| 1 1/2 Teelöffel | dill dried weed |
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1. In serving bowl, combine potato ingredients, 1/2 teaspoon salt and 1/8 teaspoon pepper; keep warm.
2. In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish. 1/4 teaspoon salt and 1/8 teaspoon pepper, mixing lightly but thoroughly. Shape into four oval 1/2 inch thick patties.
3. Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet; cook 7 to 8 minutes or until centers are no longer pink, turning once. Remove from skillet; keep warm.
4. Add gravy to skillet; heat through. Serve with Salisbury steak and potatoes.
* Texas Beef Council - http://www. Txbeef. Org
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