CREAMY HAMBURGER AND "RICE" SKILLET
1 pound ground beef
1 stalk celery, chopped fine
2 tablespoon onion, chopped fine
1/2 pound fresh mushrooms, divided (slice half and finely mince half)
1 pound cauliflower, grated, about 1/2 medium, weighed after trimming
1 cup beef or chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped, optional
Xanthan gum, optional
In a large, deep skillet, brown the hamburger, celery, onion and sliced mushrooms until the meat is cooked completely. Drain the fat well. Add the minced mushrooms, cauliflower and broth. Bring to a boil; turn down the heat, cover and simmer 5 minutes. The cauliflower will not be done at this point. Uncover and stir in the cream. Turn to high heat and boil until the sauce has reduced and thickened, about 5 minutes or so, stirring often. Watch that it doesn't start to stick to the bottom of the pan. Season to taste and add the parsley. If you have xanthan gum, you can lightly dust it over the surface, then stir in. Let stand a couple minutes to thicken.
Makes 6 servings
Per Serving: 268 Calories; 20g Fat; 16g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I was going to make Hamburger Gravy and Mashed "Potatoes", but had some leftover uncooked grated cauliflower. I decided to come up with a similar dish that could be made in one skillet. Be careful not to overcook the cauliflower or it will end up mushy at the end. I used my Pampered Chef food chopper to finely mince the mushrooms.
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