Monday, September 17, 2012

Everything but the kitchen sink

This recipe is great for those nights when you need to clean out the fridge or you have some odds and ends veggies that are about to turn and no idea what to do with them. I had some veggies I needed to get rid of some things, so into the pan with some ground beef they went.
This is also slightly reminiscent of the beef stew over rice that we used to have when I was a kid. Not reminiscent in taste but in the idea and the memory of it.

  • 2 lbs ground beef
  • 2-3 medium carrots, diced
  • 1 bunch of celery, diced
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 8 oz of mushrooms, diced
  • 2 tbsp coconut aminos or worchestershire
  • 1-2 tbsp coconut oil
  • Salt and pepper to taste
  • Cauliflower rice (instructions at the bottom)
  • Pats of butter (optional)


Start by heating your pan over medium heat, once heated through melt coconut oil. I recommend using the whole 2 tbsp since the mushroom will suck a lot of the oil up. They will shrink down as they cook releasing tasty juices but its best to have extra oil in the pan so nothing sticks. When the oil is melted add all of the veggies to the pan, except the garlic, and salt and pepper to your liking. When the onions get to the near translucent phase (a little white in the middle still) add in the garlic. Once the onions are translucent add in the beef and coconut aminos and cook until the beef is no longer pink.

I serve this over cauliflower rice with a couple of pats of Kerrygold butter (the butter goes on the rice then the beef mixture goes over that).

Cauliflower Rice
Take one head of cauliflower and grate with either a box grater or a food processor with a grater attachment. I have a microwave steamer so I add the rice to that and cook for about 3 or 4 minutes. That is cauliflower rice. Seriously, its that easy. Now I'm not going to lie to you and say its just like regular rice, but it is a good substitute and now you don't need to serve a veggie on the side.

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