** Meat Sauce and Mashed Potatoes (Kreutz-Landry version)

• 12 oz ground beef -- (80-85% lean)
• 1/2 medium or large yellow onion, finely chopped
• 1 can cream of mushroom soup, reduced fat
• 8 oz sliced mushrooms
• salt (lots)
• pepper (lots)
• vegetable oil
• 1/2 Tbsp all-purpose flour
• instant mashed potatoes (4 servings)
• 1/2 cup frozen corn, thawed (1/4 cup each for 2 servings, Richard style)

NOTE: Original Kercher/Landry version does *not* include mushrooms or corn.


Saute the mushrooms and onion (add drops of oil as needed) for several minutes over medium until the mushrooms give up their liquid and the onions begin to caramelize. Remove to a plate.

Meanwhile, start water boiling for the mashed potatoes. Use reduced fat milk if the potatoes call for milk, and skip the oil/butter/margarine.

Brown the meat over medium heat, keeping it in small, but not tiny chunks. Do not over-cook. Remove to a plate with a slotted spoon, leaving the drippings in the skillet.

Drain most of the remaining fat (a wad of paper towels used to soak up the grease works great), then combine leftover fat in skillet with 1/2 tablespoon of flour and cook over medium-low heat, making the base for the gravy.

Reduce heat to low and stir in soup and 1/4 can of water.

Add pepper/salt to taste (probably quite a bit of both salt and pepper). If using corn, mix into the meat sauce.



Makes 4 servings, 9 WW PointsPlus (10 with corn).