1. In a large bowl, mix together ground beef, almond flour, egg, parsley, garlic powder, onion powder, salt, and pepper until well combined. Shape into 4 oblong patties.
2. Heat olive oil in a large skillet over medium heat. Once hot, add the patties and sear them for about 5 minutes on each side, or until nicely browned. Remove the patties and set aside.
3. In the same skillet, add sliced mushrooms and sauté until they start to brown and release their juices.
4. Pour in the beef broth and Worcestershire sauce, and bring to a gentle simmer. Use a whisk to gradually sprinkle and stir in xanthan gum to avoid clumps and thicken the sauce.
5. Return the patties to the skillet, coat them with the sauce, and simmer for another 10 minutes, or until the beef is fully cooked and the sauce has reached a creamy consistency. Season the sauce with additional salt and pepper to taste.
6. Serve the steaks smothered with the mushroom gravy, and enjoy!
Variations & Tips
– If you’re not a fan of mushrooms, feel free to skip ’em and just enjoy the rich gravy solo.
– Try using different herbs like thyme or rosemary for a new flavor profile.
– Make sure the patties are not too thick so they can cook evenly through without burning on the outside.
– For an onion flavor without the carbs, replace onion powder with a couple of tablespoons of finely diced green onions.
– Should there be any leftovers, they reheat beautifully, making for an easy-prep meal the next day.
There you have it, folks – a hearty meal that brings comfort to the table without straying from your health goals. Tuck in and enjoy every last bit!
