MONDAY, 1/22/18 – 2:45pm - Forgot to record my final totals for yesterday, but they were all good. At this morning's "official" weigh-in, I was down FOUR pounds from last Monday. YIPPEE! I'm very happy about that.
Today, I had some Grass-Fed Ground Beef that I had thawed, and needed to use, so I created an "Easy Salisbury Steak" recipe. It was DELICIOUS! For a serving with 4-ounces of Beef and 4-oz of Mushrooms in Gravy, here are the stats:
Fats=17.36, Total Carbs=6.45, Dietary Fiber=4.95, Protein=25.74, and Calories=282
I melted 2 slices of Swiss Cheese on top of mine, which made it 29.36 Fats, 35.74 Protein and 422 Calories (but all the carb info stayed the same).
Here’s the recipe, if anyone is interested:
EASY SALISBURY STEAK
INGREDIENTS:
(1) Grass-fed Ground Beef – 1-1/2 pounds, 85% fat.
(2) Fresh Large Mushrooms – 24 ounces, washed and thickly sliced.
(3) McCormick Beef (or Brown) Gravy Mix – 1 packet.
(4) Pepper – 2 tsp.
(5) Seasoning Salt – 2 tsp.
INSTRUCTIONS:
(1) Cut 1-1/2 pounds of Grass-fed Ground Beef (85% fat) into 6 equal portions. Form each portion into equal-sized patties and place them on a large plate.
(2) Sprinkle top of each patty with pepper and seasoning salt. Turn each piece over, and sprinkle other side.
(3) Preheat Large Round Copper Chef pan over medium-high heat until hot. Place patties into hot pan and brown on one side. Then, turn them over and cook until ALMOST done. Remove patties to large clean plate. DO NOT drain grease from pan.
(4) Wash your 24-oz. package of large mushrooms (use or discard stems), and slice each into 4-5 pieces. Place the mushrooms into the leftover grease, cover, and cook them until almost tender.
(5) Place gravy mix into small bowl and gradually whisk in ONE-HALF cup of cold water. Push mushrooms to one side of pan, and whisk into juices. With spatula, move mushrooms all around pan to distribute the gravy mix.
(6) Continue to cook mushrooms (with top OFF) until most liquid has evaporated, and mushrooms are tender.
(7) Using spatula, push mushrooms away as you place each beef patty in the pan. Spoon the mushrooms & gravy over the beef patties.
(8) Continue cooking, uncovered, and scooping mushrooms and gravy onto meat. When there is virtually no liquid left in the middle of the pan, your food is ready.
I divided the recipe into 6 equal servings, to make sure I was getting exactly the same amount each time I eat this. If I was alone, I would probably freeze some, but with my dear hubby around, I don't have to worry about it lasting that long!
