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Thursday, August 11, 2016



This was amazing!  I know it is a favorite of many, but this is the first time I have ever made it and I loved it!  This is, of course, my own version of the dish.  Did you know coconut flour is fantastic as a binder in meat?  You don't even need very much as it turns out.  This is a dish that I will make again and again.  Very flavorful and great with cauli-mash and green beans.

3 lbs ground beef (1.4 kg)
6 tbsp fresh parsley, minced (90 mL)
1/2 cup diced onion (125 mL)
2 tbsp coconut flour (30 mL)
1 tbsp minced garlic (15 mL)
2 eggs
2 tsp liquid smoke, OR (10 mL)
  Worcestershire sauce
11/2 tsp salt (7 mL)
1 tsp black pepper (5 mL)
1/4 cup butter (60 mL)
Mushroom Gravy:
1 tbsp butter (15 mL)
1 lb mushrooms, sliced (0.45 kg)
8 oz cream cheese, chopped up (250 g)
3 cups chicken stock, OR beef stock* (750 mL)
2 tbsp olive oil (30 mL)
1 tsp turmeric, optional (5 mL)
1/2 tsp liquid smoke, OR (2 mL)
  Worcestershire sauce
1/4 tsp white pepper (1 mL)
2 tsp cornstarch, OR arrowroot powder (10 mL)

In large bowl, combine ground beef, parsley, onion, coconut flour and garlic.  In small bowl, beat eggs with a fork and add liquid smoke, OR Worcestershire sauce, salt and black pepper.  Beat again with the fork to combine.  Add to ground beef mixture and combine very well, using your hands.  Make 16 oblong patties (I didn’t worry about the shape too much).

In nonstick frying pan, over medium heat and in some butter, fry the patties until they are brown on both sides and almost cooked through, but not quite.

In large pot, in butter and over medium heat, cook mushrooms until soft.  Remove and set aside.  In the same pot, combine cream cheese, chicken stock, olive oil, turmeric, liquid smoke, OR Worcestershire sauce and white pepper and cook over medium heat.  Place some of the sauce in a small bowl and stir in the cornstarch, OR arrowroot powder and add back to the pot, stirring to combine.  Bring the sauce to a boil.  Add the patties and mushrooms.  Simmer 10 minutes.

Helpful Hint:  *I only ever have homemade chicken stock on hand in the freezer and that is what I used.  It was perfectly yummy with this dish and no one can tell it has chicken flavor.  If you use commercial stock/broth, you might want to reduce the salt in this dish. It is so easy to make chicken stock if you have a slow cooker or a pressure cooker.  Place rotisserie chicken carcass in the slow cooker or pressure cooker along with a chopped onion, carrot, some dried parsley, thyme, salt and pepper.  Cover with water completely.  Set on low heat for 8 hours and follow directions for the pressure cooker.  Strain and place in a container in the freezer.

Yield:  8 servings
2 per serving
551.2 calories
39.2 g protein
39.9 g fat
1.7 g fiber
5.9 g net carbs

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