NUTRITION

SERVINGS

INGREDIENTS

12 oz Ground beef (93% lean)

1 large egg

0.25 cup quick oats

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tbsp ghee

0.5 cup yellow onion

1 cup cremini mushrooms

1 cup beef bone broth

1 tbsp arrowroot powder

1 medium russet potato

1 cup green beans

0.25 tbsp grass-fed butter

2 tbsp whole milk

PREPARATION

• 1

  Peel and cube the russet potato, then place in a pot of salted water and bring to a boil; cook until tender, about 15 minutes.

• 2

  While potatoes cook, combine ground beef, egg, quick oats, garlic powder, sea salt, and black pepper in a bowl, mixing gently until just combined to ensure tenderness.

• 3

  Form the beef mixture into two large oval patties.

• 4

  Heat ghee in a large skillet over medium-high heat and sear the patties for 4-5 minutes per side until browned; remove patties from the pan and set aside.

• 5

  In the same skillet, add sliced onions and mushrooms, sautéing for 5 minutes until softened and caramelized.

• 6

  Whisk the arrowroot powder into the cold beef bone broth until dissolved, then pour the mixture into the skillet with the vegetables.

• 7

  Stir the gravy constantly until it reaches a medium-thick consistency, then return the beef patties to the pan to coat in the sauce.

• 8

  Steam the green beans for 5-6 minutes until bright green and tender-crisp.

• 9

  Drain the potatoes and mash them with the grass-fed butter and whole milk until smooth.

• 10

  Serve the hamburger steaks topped with plenty of mushroom gravy alongside the mashed potatoes and green beans.