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1.5 lb. lean ground beef
1 stalk celery (chopped)
1 carrot (chopped)
1 small can green beans
1 small onion (chopped fine)
1 large can mushrooms (drained)
Herbs: dried parsley, cracked black pepper to taste
1 small pack frozen califlower
2-3 tlbs. beef boullion (I use Jameson's beef base)
1/2 package Philly cream cheese
How To Prepare:
In large non-stick dutch oven, brown meat with onion. While browning chop carrot and celery. Drain beef.
Add all veggies, parsley and several turns of black pepper.
Add water until water covers meat and veggies by about a 1/4 inch
Add beef boullion (adjust depending on your salt likes) and stir
Cook on medium heat covered until califlower is fork tender (about 20-30 minutes). (Break up califlower with fork into smaller pieces if too chunky.. these act like the "noodles" that you miss)
After 20-30 minutes, broth should just barely cover the veggies and meat. At this stage, stir in the cream cheese until creamy. Simmer a few more minutes with the cover off. It will thicken slightly and it's ready. Delish!
Note: this also makes an excellent beef vegetable soup, just minus the cream cheese and adding more water.
Number of Servings:
Carbs per serving - include all nutritional information if known:
veggies, hamburger and cream cheese, I'm thinking not too many...