Creamy, meaty, and cheesy, with the perfect amount of spice. Serve over cauliflower rice or zucchini noodles for a delicious, low carb dinner!
Ingredients:
- 1 pound wagyu ground beef
- 4 oz mushrooms, sliced
- 1/4 cup onions, chopped or sliced (1 ounce)
- 3 tbsp butter, divided
- 2 tbsp brandy
- 1 tbsp Worcestershire sauce
- 1 tsp beef base (I like Better than Bouillon)
- 2 oz Philadelphia Cream Cheese. softened
- 1 cup full fat sour cream
- 1-2 pinches grated nutmeg
- 1 tbsp chopped parsley
- salt and pepper to taste
- cauliflower rice or zucchini noodles for serving
Directions:
-
Heat a medium-large pan over medium heat until hot. Add 2 tbsp butter and swirl to coat. Add the mushrooms and spread evenly in the pan. Leave to cook for 2 minutes (or until browned) then turn them over, cooking for another 1 1/2.
-
Push the mushrooms to the sides of the pan and add the remaining tbsp of butter to the middle of the pan with the onions and saute until softened. Remove the mushrooms and onions from the pan.
-
Cook the ground beef in the pan, breaking it up into small pieces, until just cooked through. Add the brandy, beef base, and Worcestershire sauce, stirring well.
-
Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Add the cream cheese, stirring to melt. Stir in the sour cream and simmer gently until thickened. Stir in the parsley. Salt and pepper to taste.
- Serve hot on its own or over cauliflower rice or zucchini noodles.