Click to see a close-up

2 Flax Sandwich Buns, made without caraway seeds
1/4 cup heavy cream
1 ounce parmesan cheese, 1/4 cup
2 eggs
1 ounce onion, chopped, 1/4 cup *
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground round or other lean ground beef
1 tablespoon oil, if needed

1 pound fresh mushrooms, sliced
2 ounces onions, chopped, 1/2 cup *

14 ounce can beef broth plus water to make 2 cups
2 teaspoons beef bouillon granules
2 cloves garlic, minced
2 teaspoons tomato paste
3 tablespoons Worcestershire sauce **

Add later:
2 tablespoons butter
2 tablespoons Carbalose flour
2 tablespoons heavy cream
1/2-1 teaspoon salt, or to taste
1/2 teaspoon xanthan gum, or as needed

There are a lot of ingredients and several steps to this recipe so I suggest getting all of the ingredients prepped and measured before starting to cook.

In a large bowl, break up the flax bun into small pieces. Pour in the 1/4 cup cream; mix and let stand 5 minutes. After 5 minutes, mash up the buns with a fork or your fingers to form a paste. Add the cheese, eggs, 1/4 cup onion, 1 tablespoon Worcestershire sauce, salt and pepper; mix well. Add the ground beef and mix well. Shape in 6 oval patties. In a large nonstick skillet that has been sprayed with cooking spray, brown the patties on both sides and place in a 9x13" baking dish. Pour off all but 1 tablespoon of the drippings in the skillet or add a tablespoon of oil if needed. You'll need the skillet again later for making the gravy.

Add the mushrooms and 1/2 cup onion to the skillet; sautÚ until tender. Meanwhile, put the beef broth in a 2-cup glass measure and add water to make 2 cups. Whisk in the bouillon, garlic, tomato paste and 3 tablespoons Worcestershire sauce. Pour over the mushrooms and bring to a boil. Pour the mushrooms and liquid over the patties. Bake, uncovered, at 300║ for 1 hour.

Remove the patties and mushrooms from the baking dish and keep warm. Remove the fat from the juices in the pan and set the juices aside. In a large skillet, melt the butter then whisk in the flour. Cook until the roux is a medium golden brown then add the juices from the baking dish, whisking constantly. Add 2 tablespoons cream; heat until bubbly. Add salt, if needed. Gradually whisk in xanthan gum, if needed, to thicken to a gravy consistency. Add the mushrooms to the gravy and serve over the beef patties.

Makes 6 servings
Can be frozen

* You'll need one small-medium onion total.

** I think that the flavor of the Worcestershire sauce is a little strong. I might try using 1 tablespoon next time and add 2 tablespoons of dry wine.

Per Serving: 503 Calories; 36g Fat; 36g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

Even though this is a lot of work to make, it's delicious. The taste of the Worcestershire sauce mellowed out a bit with cooking but I still think I might cut back on it next time and add some wine. The Carbalose flour didn't really thicken the gravy much so I may omit that and the butter next time and just thicken the gravy with xanthan gum. Those tweaks would shave 2 net carbs off each serving for a total of 5 net carbs. Click the photo to see a close-up.

I had to buy two packages of ground beef in order to have enough so I ended up with nearly 2 1/2 pounds. I made 7 patties instead of six. For seven servings these are the counts:

Per Serving: 487 Calories; 34g Fat; 36g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

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