INGREDIENTS
1 T butter
1 clove garlic, minced
4 oz mushrooms, sliced
1 medium onion, sliced thin
Beef Mixture
2 lb extra lean or lean ground beef
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp celery seed
3 T Worcestershire
2 T yellow or Dijon mustard
1 egg
1/4 c ground flaxseed
Gravy
2 c beef bone broth (divided)
1 T flour
2 T ketchup
1/2 c milk, optional (make it more creamy or not)
Optional Topping
Chives, chopped
STEPS
In a large skillet, melt the butter over medium heat. Add minced garlic, sliced onion, and mushrooms. Turn heat to low and stir occasionally while making the meat mixture and patties. Transfer to a bowl and set aside.
2)Meanwhile, in a large bowl, combine the beef, salt, pepper, garlic powder, onion powder, Worcestershire, mustard, egg, and ground flaxseed. Shape into 8 patties, about 4 inches in diameter. Set aside.
3)In a small bowl, add the flour. Add about 2 tablespoons of beef broth and whisk until smooth. Add the remaining beef broth, ketchup, and optional milk, if needed/desired.
4)Place the beef patties in the same skillet in a single layer over medium heat and brown for 2 or so minutes per side until seared and browned, they do not need to be cooked through.
5)Top patties with the mushroom mixture. Whisk the sauce and pour over the patties.
6)Bring to a simmer over medium to low heat and cover. Simmer for 15-20 minutes or until the beef is cooked through. Serve over mashed potatoes or cauli mash for a lower carb option. Makes 8 patties.
per patty with gravy & extra lean beef (5% fat)
197cal/7fat/5carb/2fiber/31protein
🍑Nourishment Breakdown
PROTEIN beef, bone broth
FAT some in beef, flax
FIBER veg, flax
CARB/STARCH none
xx, Meredith🍑🧡