Salisbury steak with gravy, lactose free

Ingredients

• 450 g Beef, ground (90% lean)
• 120 tbsp Milk, fat free, lactose free
• 2 tbsp Canola oil
• 14 pcs Organic saltine crackers, crushed
• 1 pcs Onion, finely minced
• 2 tsp Parsley, fresh, chopped
• 1 tbsp Tomato paste
• 1 tbsp All purpose flour
• 2 tsp Worcestershire sauce
• 1 tsp Black pepper, ground
• 1 clove Garlic, finely minced

Method

1. In a large bowl, combine the milk, saltines, half of the onion, and parsley.
2. Crumble beef over mixture and mix well.
3. Shape into four, not-too-thick (1-1.5cm) patties.
4. Place in a 16-cm square baking dish coated with canola oil.
5. Prepare the gravy: In a pan, heat canola oil over medium heat.
6. Add the second half of the onion, garlic, remaining parsley, and freshly ground black pepper to the pan.
7. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
8. Add the flour, tomato paste, Worcestershire sauce, and beef stock, then cook for 5 more minutes until the sauce just starts thickening, then pour over patties.
9. Bake uncovered at 250°C for 50-55 minutes.