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Description Edit

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.

Ingredients Edit

Directions Edit

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.

The Steak:

In a large skillet:

Cut 3 lbs. FILET MIGNON (or any steak) in a 2 x 1/2 x 1/2-inch strips. Sauté 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. 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 ½ cup of the sautéed steak and gravy. Smooth around edges of the Irio so it looks like a volcano.

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