NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground beef (93% lean)

1 medium Yellow potato

1 cup Sliced mushrooms

0.25 cup Diced yellow onion

0.5 cup Beef bone broth

1 tsp Arrowroot starch

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the yellow potato into half-inch cubes and toss with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 4

  While the potatoes roast, heat the remaining avocado oil in a large skillet over medium-high heat.

• 5

  Add the diced onions and sliced mushrooms to the skillet, sautéing for 5 minutes until soft and slightly browned.

• 6

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

• 7

  Season the beef and vegetable mixture with sea salt, black pepper, and garlic powder.

• 8

  In a small jar or bowl, whisk the arrowroot starch into the cold beef bone broth until no lumps remain.

• 9

  Pour the broth mixture into the skillet and bring to a gentle simmer, stirring constantly for 2 minutes until the gravy thickens.

• 10

  Place the roasted potatoes in a bowl, top with the beef and gravy mixture, and garnish with freshly chopped parsley.