Nyama Na Irio (Steak and Irio)

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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.



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.