I ran across this recipe for “Burger Steaks with Mushroom Gravy, Sweet Potatoes and Haricots Verts” in Cooking Light magazine. It looked like pure comfort food. It was a quick and easy dish to prepare. I had a few Yukon Gold potatoes, so I opted for mashed potatoes, and we had a bag of Trader Joe’s Haricots Verts in the freezer (our dogs favorite snack of all time, he loves them frozen).
If you are one of the few who hasn’t perused Cooking Light magazine, check it out! I’ve subscribed for around 20 years now – I look forward to that magazine each and every month!
Catch you back here tomorrow!