HAMBURGER GRAVY AND MASHED "POTATOES"

HAMBURGER GRAVY AND MASHED "POTATOES"

1 pound ground beef
1 stalk celery, finely chopped
2 tablespoon onion, chopped
3 ounces mushrooms, minced, about 8 small
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
1 1/2 bags frozen cauliflower, 24 ounces
1/2-1 teaspoon xanthan gum, optional*

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.
* You can thicken the gravy with xanthan gum rather than reduce it
until thick. The end result will be nice and saucy. After stirring
in the broth and cream, bring it to a boil, then sprinkle lightly
with some of the xanthan gum (about 1/2 teaspoon at a time) and
quickly stir in. Repeat until all xanthan is mixed in. Let simmer a
few minutes to thicken. Season and continue with recipe as directed
above.
Makes 5 servings

Per Serving: 321 Calories; 24g Fat; 19g Protein; 9g Carbohydrate; 4g
Dietary Fiber; 5g Net Carbs

This is a simpler version of my hamburger gravy made with Dottie's
cream of mushroom soup. No need to make the soup separately. This is
one of my favorite comfort food recipes.
VARIATION: I added a dash of Worcestershire sauce and a couple
tablespoons of merlot wine. It tasted like I used Golden Mushroom
soup. I also sliced the mushrooms instead of mincing them. These
additions don't affect the carb count.