BEEF PATTIES WITH MUSHROOM GRAVY

2 pounds ground beef

1 teaspoon dry minced onion

1 tablespoon fresh parsley, chopped

1 teaspoon pepper

2 teaspoons salt

1/8 teaspoon nutmeg

1 teaspoon Dijon mustard

1 pound fresh mushrooms

1 stalk celery

2 tablespoons onion, diced

3 tablespoons butter

1 cup chicken broth

1 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon xanthan gum

1/4 teaspoon dill

1 tablespoon parsley

Salt and pepper, to taste

Combine the ground beef with the next 6 ingredients. Shape in 8 patties; grill or pan fry until they're still a little pink in the center. Meanwhile, finely chop 4 ounces of the mushrooms and slice the rest. Sauté the mushrooms, celery and onion in butter until tender. Add the broth, cream and mustard. Simmer until slightly reduced. Thicken with xanthan gum by lightly sprinkling it over the sauce and quickly stirring it in. Stir in the dill and parsley. Season to taste with salt and pepper. Add the beef patties and simmer a few minutes until heated through. Serve the mushroom sauce over the patties.

Makes 8 servings

Do not freeze

Per Serving: 355 Calories; 28g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This tasted very nice. Be careful not to overcook the patties before adding to the sauce or they may get tough. The sauce was also good over Mock Mashed Potatoes. These are best served the same day they are made because the sauce may break down when reheated.