Carbs Per Serving: 6.25 carbs – 2.75 dietary fibre = 3.5 net carbs
Prep Time: 45 minutes total
4 Tbsp butter, divided
1 1/2 cup sliced mushrooms
1 lb ground beef
1 medium onion
1/4 cup flax seed meal
1 Tbsp horseradish, or more to taste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Xanthan gum
1 cup chicken broth/boullion
1/2 cup heavy cream
salt & pepper
How to Prepare:
In a large skillet, melt 2 Tbsp butter. Thinly slice 2/3 of the onion. Saute the onion slices and mushrooms until tender. Remove to
a plate and set aside. Combine beef, flax seed meal, egg, 1/2 tsp each salt & pepper and the remaining 1/3 of onion, diced finely. Form into 4 patties. Melt 2 Tbsp butter in the skillet over medium heat, add patties to skillet and cook for 8 minutes per side, until no pink remains inside.
Remove cooked patties from skillet and set aside.
Whisk the Xanthan gum into the hot oil in the skillet until smooth & thickened. Gradually whisk in the chicken broth, bring to a simmer.
Simmer 2 minutes, or until it’s thickened. Gradually whisk in the heavy cream. Season to taste. Use Kitchen Bouquet if desired to
darken colour. Heat over medium til it’s simmering again. Add the onions, mushrooms & patties. Simmer on low for 10 minutes until