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Yield: 8 portions Irio: Drain 1 16-oz. can peas and measure the liquid.Put the peas through a vegetable mill or sieve to make a puree. Drain 1 16-oz. can kernel corn and add the liquid to that of the peas. In a 2-quart saucepan: Prepare 4 cups instant mashed potatoes following package directions and using the vegetable liquors as part of the required liquid. Add: Blend the puree of peas into the mashed potatoes until a smooth green color results. Fold in the drained kernel corn. The consistency should be that of firm mashed potatoes. Steak: In a large skillet:Cut 3 Ibs. filet mignon (or any steak) in a 2 x 1/2 x 1/2-inch strips. Saute in 4 oz. margarine or oil, until lightly browned. Remove the steak from the skillet. Blend in 6 tbs. flour to make a roux. Add 2 cups onion soup made from a packaged mix and cook to medium-sauce consistency. Correct the seasoning with salt, pepper, and a little Tabasco. Return the steak to the sauce. Put it together: Make a large mound (about 1 cup) of Irio in center of dinner plate.Form a hole in the center about 2 inches in diameter. Fill the hole with 1/2 cup of the sauteed steak and gravy. Smooth around edges of the Irio so it looks like a volcano. |
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