Salisbury Steak with Mashed Potato

Finally, a kid-friendly lunch to satisfy the monstrous appetites of my monster brothers. This is my version of fastfood burger steak sans the extenders and preservatives. Nothing really beats home-cooked meals.

1/2 k (500 g) lean beef, twice ground
2 white onions, minced
1 head garlic, grated
2 eggs
3 tablespoon flour
1 tsp. salt and 2 tsp. pepper

Combine all ingredients. Refrigerate for 30 minutes. Form into large balls and flatten to resemble burger patties. Fry in hot oil over medium-low heat until golden brown (slightly toasted) in color. Serve with the mushroom sauce.

Mushroom Sauce:
1/2 pack powdered mushroom soup
1 1/2 c water
1/2 tsp. soy sauce

In a saucepan, dissolve powdered mushroom soup in water. Stir until there are no lumps. Cook over medium heat until thickened. Season with soy sauce.

Mashed Potatoes:
3 extra large potatoes
water for boiling
1 tablespoon salt
1/8 c butter
1/4 c low fat milk
1 tsp. garlic powder
salt and peper to taste

Peel and quarter potatoes. In a large pot, boil potatoes in water seasoned with 1 tablespoon salt for about 30 minutes, or until soft enough to be mashed. When cooked, drain water and mash completely. In the same pot, scald milk over low heat. Add in the mashed potatoes and the rest of the ingredients. Stir completely. Add more milk for a creamier consistency.