Do you ever come home from a busy day at work and just want “comfort food”?
I taught 3 sewing classes yesterday, and came home hungry. Because of some long-going and uncomfortable tummy issues, I’ve gone off dairy, grains and sugar which includes fruit and high glycemic vegies like beets, potatoes, etc. (not wine.) Eating “clean” has been important to me for a while, so this is not really a biggy for me, but it does require a bit of analyzing.
Anyway, into the freezer I go, to find something I can thaw, cook and serve in 2 hours. Ground beef! I thawed it slowly in the microwave, added an egg, ground flax meal and seasoning, then shaped them into flat patties. While I was doing that I had the fry-pan fairly hot and threw in a sliced yellow pepper, half an onion, chopped, and 4 cloves of crushed garlic. This browned up really nicely in a splash of avocado oil.
When the vegies were soft I removed them to a plate and fried the ground beef patties in the same pan.
When they were cooked through, (about 10 minutes) I added them to the plate of vegies to get them out of the pan.
I drained off the fat, made pan gravy, added the vegies and meat patties and simmered it for 15 minutes. I served mine on top of quinoa, my hubby had bread. (and we had broccoli).
It was really good and it satisfied my desire for comfort food.
here’s the actual recipe:
- 1 pound of lean ground beef
- 1 egg
- 1/4 cup of ground flax meal
- 1 tsp each onion powder and garlic powder
- 1 tsp each salt and pepper
- (1 tsp of dried chipotle pepper flakes, optional)
- 1 yellow pepper seeded and sliced lengthways
- 1/2 large onion, chopped
- 4 cloves garlic, crushed
- oil for frying
- 1 cup beef stock or broth, (I used a cube of gluten free dissolved in a cup of hot water).
- 1 heaping tablespoon rice flour
- 1 tsp ground black pepper
- 1 tsp each of onion powder and garlic powder
- Cut the vegies and cook them in a large frypan at medium heat with a splash of good oil, (I used avocado) until they're soft and starting to brown. Remove from the pan onto a plate.
- Prepare the patties while the vegies are cooking; mix the meat, egg, flax and seasoning together. Use your hands, it makes it easy. Shape into 4 flat patties. When the vegies come out of the pan, add the meat and cook about 10 minutes, turning over when the first side is cooked, took about 5 minutes per side.
- Remove from the pan (put on the same plate as the vegies) and drain off the excess fat. Leave the brown bits for flavour.
- Add the seasonings to the beef broth.
- Sprinkle the rice flour into the fry pan and stir and scrape so it absorbs all the good brown bits.
- Slowly pour in the flavoured broth stirring constantly until it thickens. If it's too thick add a bit of water.
- Reduce the heat to low, add the meat patties and vegies back to the pan, spooning the gravy over them. Cover, simmer 15 minutes, and serve.
- You could serve this with mashed potatoes, on thick slabs of home-made bread, or on quinoa or rice.