I have found a great low carbohydrate ground beef recipe. I came across this when I ordered some meat from an online butchers called Donald Russell. They were running a promotion and if you ordered a certain amount of meat you received a free booklet called “How to Meat Perfection”. This little booklet although small is packed with lots of fantastic information on cooking meat. I will definitely be trying out some of their other recipes and methods of cooking. I am particularly keen to try out the low-temperature cooking as described in the booklet, this requires a meat thermometer that stays in the meat all the time the meat is cooking. So I have one of these oven meat thermometers on order so will update when I am ready to try this out.
I bought a number of different products from Donald Russell including rump steaks, burgers, ground beef and sausages. I have tried out the burgers and they are delicious.
For this recipe, though I used 5% fat ground beef from my local supermarket. I had just been shopping and had some fresh in the fridge, so had this to hand when I made this recipe.
This is my version.
Ground Beef Pie with Sour Cream and Parmesan Cheese Topping
Ingredients
700g Lean Ground Beef
2 tsp Italian herb mixture
5 medium onions
1 Tablespoon Olive oil
2 Eggs
300ml Soured Cream
45g Parmesan Cheese (Parmigiana Reggiano)
Salt and pepper
Method
1. Chop the onions roughly and fry gently in a pan with a tablespoon of olive oil until softened.
2. Brown ground beef in a frying pan until really nice and well browned.
3. Mix together the browned beef, softened onions and Italian herbs, season with salt and pepper to taste.
4. Place the beef mince mixture in an oven proof dish.
5. Mix together the sour cream, eggs and parmesan cheese, and pour this mixture over the ground beef mixture.
6. Cook in a 200 C temperature oven for around about 30 minutes, the topping should be good and brown.
I quite enjoyed the end result very much. However the husband commented that the beef mixture it was a bit on the dry side and lacking slightly in taste, and I did agree with him. I will try to make this dish again but I will definitely add something strongly flavored to the beef mixture. I’m thinking, reduced beef stock or at a push Oxo cubes crumbled into the beef mixture.
There was plenty leftover for my work lunches that week, so all in all a success, but could be improved.
