Homemade turkey sausage patties based on Caveman Food’s breakfast sausage recipe. I used two pounds of ground turkey–one pound turkey breast and the other “lean ground turkey” that looked like it had dark meat mixed in. I was skeptical about how many spices were added but it was really delicious. I will be making those again.
Tyler’s Beef Stroganoff from Linda Sue’s low-carb recipes. I cut the chuck roast into largish chunks to save time and swapped out red wine vinegar for white wine, because I had no wine in the house. I used Better than Bouillon beef base to make the beef broth, not realizing before I bought it that it has plenty of added sugar (1 carb per teaspoon). The sour cream sauce had great flavor and the beef was tender after two hours on the stove. I had mine on buttered steamed cauliflower while the rest of the family had theirs over buttered noodles.
Sliders. Not because they weren’t delicious–because I made such an incredible mess. I got ideas from The Paupered Chef for making homemade sliders, but that was for making a serving of three burgers with four ounces of beef versus serving five people starting with two pounds of ground chuck. Even with my 6-quart saute pan I had to do two batches, the onions burned, and there was beef grease everywhere (yuck!) They were super-tasty, even without buns, which is how I ate them. I’ll have to come up with a better way to make them, though, for next time. Maybe we will just stick to regular-sized burgers.
Chuck is definitely the way to go for burgers though. You get such a nice crust on the outside of the burger with all that fat.