Full Recipe: $2.12
Per Serving: $0.53 each
Recipe By: Susie T. Gibbs
Serving Size: 4 servings Yield: 2 1/2 cups
Prep. Time: 10 Minutes
Cooking Time: 15 Minutes Stove Top
Start to Finish: 25 Minutes
This ground meat mixture forms the basis for many low-carb dishes and can be cooked in bulk and packaged in 1/2 cup or 1 cup units for easy transformation on the fly.
- 4 ounces onion, chopped (about 1 medium)
- 1 pound ground chuck
- 1 tablespoon parsley, freeze-dried
- 1 teaspoon granulated garlic
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper — freshly ground
- 1 tablespoon Worcestershire sauce
- Crumble beef into medium saute pan. Add all ingredients except Worcestershire Sauce. Cook mixture over high heat until meat begins to brown and onions become translucent. Add Worcestershire sauce in the last 5 minutes of cooking to avoid burning the mixture.
- Remove from heat. Portion and use meat base 1 immediately, or allow meat base 1 to cool. Portion in 1/2 to 1 cup size units and freeze or refrigerate for later use.
Per Serving: 316 Calories; 24g Fat; 21g Protein; 3.75g Carbohydrate; .75g Dietary Fiber; 85mg Cholesterol; 587mg Sodium; 3g Net Carbohydrate.
Serving Ideas: Combine meat base 1 with onions, peppers, and cheese for a poor man’s low carb Philly cheese steak mix, or use it to make taco meat, and low carb sloppy joe’s of all varieties. Combine with sauteed mushrooms and roasted tomato marinara sauce for a hearty low carb Italian meat sauce made from scratch. Use in casseroles, soups, stews, stir fries such as crack slaw, and even stuffed peppers. The possibilities are endless.
SUSIE T’s NOTES :
This recipe doubles and triples like a champ! Just don’t double or triple the salt. Add salt in increments to suit your palette! Include this base in a variety of dishes. You can Bubba Gump the Meat Base 1 until the cows come home, and will never be able to fully think of every possible derivation.
If you want to reduce calories and fat per serving, try using leaner cuts of ground meat such as 90/10 sirloin, buffalo, venison, elk, lamb, turkey breast (skinless), or chicken breast (skinless). You can also drain off any fat from the pan and rinse it with hot water prior to adding the spices and Worcestershire sauce. I don’t recommend the last method of calorie/fat reduction. Fat is your friend in a low carb or controlled carb world.
Friends, if you’re going Paleo, you know the drill. Make that meat grass-fed and those veggies organic. The budget will change, but boy will it taste delicious!
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