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Hamburger Gravy and Mashed Cauliflower

Source of Recipe

Linda Sue @ Low Carb Friends (see link below)


Recipe Introduction

Level 1 ~ Pro/Fat

Recipe Link: users3.ev1.net/~fontlady/recipes.html

List of Ingredients

1 pound hamburger
1 stalk celery, finely chopped
2 tablespoon onion, chopped
3 ounce (about 8 small) mushrooms, minced
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
1 1/2 bags frozen cauliflower (16 ounces per bag)




Recipe

Brown the hamburger, celery and onion in a large skillet; drain fat. Add the minced mushrooms, salt and pepper. Cook until mushrooms are tender. Add the broth and cream; bring to a boil. Simmer until liquid has reduced by half and thickens. Season, to taste. Meanwhile, cook the cauliflower until very tender, about 8 minutes; drain well. Mash and add some butter; season to taste. Serve the meat sauce over the cauliflower or just mix it all together. Makes 5 servings (8 carbs each)
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* Deb’s notes: I use a 4 ounce can of mushrooms that I lightly chop. They were just fine in here. I doubled the liquid and it took about 20+ minutes to condense and thicken. I also added 1 Knorr beef bullion cube to the liquid. Watch the amount of salt you add, as the cube is salty.

For the mashed cauliflower, this is our faovirte way: I use one head of cauliflower (can you frozen - it’s fine. I would use 2 pounds frozen, but I have much better luck with fresh cauliflower and do not use frozen). Cut into florets (stems and all). Place in pan with around 1 cup water and 1 Knorr beef bullion cube. Cook until fork tender.

Put the cauliflower into a potato ricer and squeeze all the water out. Do not “rice” the caul. Scoop the cauliflower into the food processor. Add one large spoonful of sour cream, a handful of grated cheddar cheese, some salt & pepper. Process until smooth. So good!! Serve the 'gravy' over the mashed cauliflower.