The Beef Stroganoff Burger Bowl is a carnivore-style burger bowl that utilizes chicken liver pate, heavy cream, and full-fat sour cream to create a low-carb filling meal with high fat and high protein. Burger bowls make great carnivore-ish meals if you can tolerate dairy products and the occasional seasoning. However, I am not claiming that this is a strict carnivore meal. Instead, it is low carb but contains more than beef salt and water.
Beef Stroganoff Burger Bowl
Description
This recipe uses 1.5lbs of 80/20 ground beef and makes about three servings. It consists of browned beef flavored with Worcestershire sauce, salt, and pepper. The ‘Stroganoff’ name and flavor come from the heavy cream and sour cream folded into the mixture. With some shredded parmesan cheese melted into it, this creates a smooth, creamy texture, and the sour cream gives it the stroganoff flavor.
Nutritional Information and Ingredients
Nutritional Information taken from a combination of the ingredient packaging and the MyFitnessPal app. Serves 3.
Nutrition-
Calories: 713 (per serving, 1/3rd of total)
Protein: 47
Fat: 56.1
Carbohydrates: 3
Ingredients-
- 1 1/2lb 80/20 Ground Beef
- 2tbl Heavy Cream
- 4tbl Full Fat Sour Cream
- 1/4 cup Shredded Parmesan Cheese
- 1tbl Worcestershire Sauce
Seasonings-
- Salt
- Pepper
- Additional Cheese or Sour Cream to garnish
Instructions- Beef Stroganoff Burger Bowl
This dish cooks with only a single pan, making it great for minimal washing and cleanup. Start by bringing a frying pan up to medium heat. Greasing the pan with butter or grease is optional unless you use an incredibly lean grind. Otherwise, there will be more than enough grease in the pan once the burger fat renders.
Once preheated, add the ground beef to the pan and spread out to cook evenly. Salt the meat heavily and use a spatula or cooking spoon to break the burger up into smaller and smaller pieces. At first, while the burger is still red and pink in color, it will stick back together in the pan. As the burger browns, it will gradually stick less and less.
Once most of the pink has been cooked out of the meat and the burger is holding in smaller and smaller crumbles, it is time to add the chicken liver pate. Break the pate into smaller chunks to melt and incorporate easier into the burger. If you let the pate sit on the counter to come to room temperature, it will melt faster.
After cooking the burger to your desired color, turn the heat down a bit, add a handful of the shredded parmesan cheese, and stir into the beef. The cheese should melt into the meat. Once the cheese melts, it is time to add several tablespoons of the heavy cream. Stir heavily in the pan to fully incorporate the beef fat, cream, and cooked burger.
To this mixture, add Worcestershire sauce to taste and about twice the sour cream as heavy cream to the pan and mix and fold again. You may take the pan off the burner and use the residual heat as you finish mixing.
Finishing the Dish
Serve the dish immediately for best results. You may add a garnish of spices, cheese, and/or sour cream. If this is allowed to sit, the fat from the burger may separate from the rest of the sauce. Simply re-heat and remix the dish to return its creamy texture if that happens.
This dish makes three 1/2lb portions of ground beef. Leftovers also store well and can be re-heated easily.
