NYAMA NA IRIO

Steak and Irio

Yield: 8 portions

The 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: 3 Tbs. BUTTER

1 tsp. SALT

1/4 tsp. PEPPER.

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 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. 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.