March 11 recipe by , photo by in Recipes, Meal

Keto beef with gravy and cabbage mash

Name: Keto beef with gravy and cabbage mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lbs green cabbage; 7 1/2 oz. butter; 1 pinch ground nutmeg (optional); salt; pepper; 3 tbsp fresh parsley, finely chopped; ground black pepper; 1/3 lb bacon; 1/2 leek; 1 1/2 lbs beef, tenderloin; 1/3 cup red wine; 1/3 cup water

A tasty gem from Sweden's classic culinary culture, originally called 'shoemaker's box'. We're not sure how the shoemaker comes into the picture, however we're sure that this keto dish will sweep you off of your feet.

USMetric

4 servingservings

Ingredients

Cabbage mash

1½ lbs 650 g green cabbage
3 oz. 75 g butter
1 pinch 1 pinch ground nutmeg (optional)
salt and pepper

Parsley butter

3 oz. 75 g butter, at room temperature
3 tbsp 3 tbsp fresh parsley, finely chopped
salt and ground black pepper

Meat, leek and gravy

¹⁄₃ lb 150 g bacon
½ ½ leekleeks
3 tbsp 3 tbsp butter
1½ lbs 650 g beef, tenderloin or sirloin steak
¹⁄₃ cup 75 ml red wine
¹⁄₃ cup 75 ml water
salt or ground black pepper

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Start with the mash. Divide the cabbage in the middle, cutting from the center of the head outward. Remove the stem and tough core of each half and shred the leaves. Put into lightly salted boiling water and cook until soft. Drain off the water.
Add butter and use an immersion blender or hand mixer to blend until smooth and creamy. Add salt, pepper and nutmeg. Keep warm.
For the parsley butter, combine the soft butter with the finely chopped parsley, salt and pepper.
Chop the bacon and leek. Fry in butter until golden and crispy. Remove from the pan and keep warm.
In the same frying pan, fry the beef steaks 2-3 minutes on each side, depending on how well done you want them. Remove from the pan and keep warm.
In the same pan, combine the cooking juices with equal parts of water and red wine. Bring to a boil and allow to simmer until the sauce thickens.
Serve the meat with the gravy, fried leek and bacon, and the cabbage mash. Top with a dollop of parsley butter.