Okay, if you went to a traditional public school as a kid, you might have seen something at lunch that resembled a rather disgusting looking hockey puck with gravy. As much as I hated that particular meal, it reminded me of my younger years and I needed to create a healthier, tastier, less boxier and unfrozen version. This uses real ingredients and is great served with mashed turnips or potatoes if you’d prefer. Makes 4 servings
1 cup coconut milk
1 Tbsp dijon mustard
1/2 tsp grated horseradish
1 garlic clove, finely minced
1/4 cup finely diced mushrooms
1/2 tsp Red Boat fish sauce (or Worchestershire sauce)
2 Tbsp coconut oil, divided
1 Tbsp arrowroot starch
1/4-1/2 cup beef stock or water
1 lb ground beef (or bison)
1 /4 cup ground flaxseed
1 tsp sea salt
1/2 tsp black pepper
- In a bowl, combine ground beef, flax, salt and pepper until blended. Form into 4 patties and place in a skillet with 1 Tbsp coconut oil.
- Cook patties over medium heat for about 10 minutes on each side or until cooked through.
- Meanwhile, heat 1 Tbsp coconut oil in a small saucepan.
- Add in garlic, horseradish and mushrooms.
- Saute for about 5 minutes.
- Add in mustard, fish sauce, coconut milk and arrowroot starch.
- Add in 1/4 cup beef stock initially. Add more if mixture becomes to thick. Whisk together until smooth.
- Cook for about 10 minutes or until slightly thickened. Ladle gravy over cooked patties. Top with freshly chopped parsley.