I also made some modification, that may, or may not, have made all the difference. The first is, I didn't use any flour. I did put the cream cheese in at the end, then forgot the Swiss all together. The swiss may have made the flavor profile better.
This one has a solid 2 stars from me. What struck me was it'd be GREAT over biscuits. Which, it turns out, aren't low carb.
Lighter Cheeseburger Skillet with Mushrooms and Swiss
Recipe from Andiemitchell.com
 |
| Photo from AndieMitchel.com |
1¼ c chicken broth
1½ T all purpose flour
1½ T olive oil
1 c finely chopped onion
8 oz white mushrooms, sliced
3 garlic cloves, minced
1 lb 93% lean ground beef
2 T fresh thyme leaves (or 1 tsp dried thyme)
½ tsp salt
¼ tsp freshly ground black pepper
2 oz light cream cheese (⅓ less fat)
2 oz swiss cheese, shredded (or cheddar cheese) (½ cup shredded)
In a small bowl, whisk together 1 ¼ cups chicken broth and 1 ½ tablespoons of flour. This will help to create a sauce later on, so set it aside for now.
In a large skillet, cook chopped onions, mushrooms, and garlic until soft, then transfer them to a bowl.
In the same skillet, brown 1 pound of lean ground beef.
Once the beef is browned, return the veggies to the skillet along with the broth mixture and bring the liquid to a bubble; reduce the heat and let it simmer until thickened.
Turn off the heat and stir in 2 ounces of cream cheese and 2 ounces of shredded Swiss cheese until the cheeses have melted and formed a thick, creamy sauce. Serve!
Fat: 18 g
Calories: 335 kcal
Fiber: 2 g
Carbohydrate: 12 g
Protein: 32 g
No comments:
Post a Comment