Ingredients:
- 3 lbs. grass fed ground beef
- 1 onion, chopped
- 1/4 cup Cream of Mushroom Soup
- 1/2 cup almond meal
- 1 egg
- 2 tablespoons fat (I used grass fed butter)
Gravy:
- 1 pkg. mushrooms (crimini or button)
- 1/2 cup beef broth
- 1/3 cup Paleo Worcestershire sauce
- 1 1/2 cup Cream of Mushroom Soup
Directions:
- Mix first 5 ingredients in a large bowl. Patty out like you are making hamburgers.
- Melt your fat and brown patties in a skillet, but don’t fully cook or you will wind up with hockey pucks!
- Once outside is browned, remove patties from skillet and set aside.
- Toss mushrooms in skillet (you might need to add some more fat) and cook until mushrooms are soft.
- Add beef broth and scrape up the scraps on the bottom of the pan. Bring to a simmer and add Worcestershire sauce and soup.
- Add patties to your gravy, cover pan with lid and simmer for about 20 minutes.
- Serve with a yummy side….I prefer mashed cauliflower and roasted broccoli! Enjoy!
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