You and I have very different views of what a “diet” should look like. I would be happy to eat foods that contain no carbs, if that was what I thought was healthy for me. Of course, I don’t want to starve myself or deprive myself of foods I love, so I try to find ways to get what I need from a “diet” that is still healthy.
We all have our favourite foods, so we know they are good for us. But did you know that a low-carb diet can help with weight loss, cholesterol, blood pressure, heart disease, diabetes, and more? It’s true. This easy keto beef with gravy and cabbage mash recipe is a great dinner that’s low in carbs.
I can’t help but wonder what beef looks like when it’s cooked on the keto diet. I’ve made this recipe for beef stew before, but this time I wanted to make it keto friendly. I thought about just doing it with beef strips and using gravy, but I wanted to try something different. The first time I made this recipe I used cauliflower mash, but I was missing a bit of starch.
Beef with gravy and cabbage mash on the keto diet
Originally known as’shoemaker’s box,’ this delicious treat comes from Sweden’s traditional culinary traditions. We’re not sure where the shoemaker fits in, but we’re certain that this keto meal will knock you off your feet.
ten plus twenty meters Medium
Begin with the mashed potatoes. Cutting from the center of the head outward, divide the cabbage in half. Shred the leaves after removing the stems and stiff cores from each half. Cook until soft in a pot of gently salted boiling water. Drain any remaining water.
Blend in the butter with an immersion blender or a hand mixer until smooth and creamy. Season to taste with salt, pepper, and nutmeg. Keep yourself warm.
Combine the soft butter, finely chopped parsley, salt, and pepper to make the parsley butter.
In a skillet, fry the bacon and leek until brown and crispy. Remove the pan from the heat and set aside to stay heated.
Cook the beef steaks for 2-3 minutes on each side in the same frying pan, depending on how well done you want them. Remove the pan from the heat and set aside to stay heated.
Combine the cooking juices with equal parts water and red wine in the same pan. Bring to a boil, then reduce to a low heat and continue to cook until the sauce thickens.
Serve the beef with cabbage mash, gravy, and fried leek and bacon. Add a dollop of parsley butter on top.