Paleo Loco Moco
Paleo Loco Moco
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Serves 4
The Ingredients
1 pound lean ground beef
salt and pepper, to taste
1/4 cup onion, chopped
2 cloves garlic, minced
14.5 oz beef broth
Tamari, to taste
2 tbsp coconut oil
2 tbsp almond flour
4 eggs
1/4 cup green onions, chopped
1 bag of frozen green beans, steamed
The Process
1. Mix beef, onion, garlic, and salt and pepper together in a bowl. Form hamburger balls and flatten them out to the desired thickness. The size of the ball will determine the size of the patty. Fry patties in a pan on the stove top, cook until you reach desired done-ness. Juices from the patties will come to the top, which you'll want to see. Place the patties on a plate and leave them on the side.
2. Use the same pan and juices from the burgers and add the broth to it. Bring broth to a boil. Add your tamari to taste. Reduce heat and let it sit for 3 to 5 minutes.
3. Create a roux to thicken the broth using equal parts flour and coconut oil.
Melt coconut oil in a small pan and add the flour. Continue to stir the flour and oil mixture for a few minutes over low heat. After 3 minutes remove from heat and let cool.
4. After the roux has cooled, add a tablespoon of your broth to the roux mixture and stir until incorporated. Continue to add small amounts of broth until your roux has the viscosity of milk and has a smooth texture.
5. Bring your broth back to a simmer, slowly stir the roux into the broth, stirring the whole time. As the broth begins to thicken, turn off the heat.
6. Cook the eggs to your liking. I cooked them over easy.
7. Place the hamburger patty on top of the steamed green beans, then top with egg, drizzle gravy on top, and serve with green onions as garnish.
Serves 4
The Ingredients
1 pound lean ground beef
salt and pepper, to taste
1/4 cup onion, chopped
2 cloves garlic, minced
14.5 oz beef broth
Tamari, to taste
2 tbsp coconut oil
2 tbsp almond flour
4 eggs
1/4 cup green onions, chopped
1 bag of frozen green beans, steamed
The Process
1. Mix beef, onion, garlic, and salt and pepper together in a bowl. Form hamburger balls and flatten them out to the desired thickness. The size of the ball will determine the size of the patty. Fry patties in a pan on the stove top, cook until you reach desired done-ness. Juices from the patties will come to the top, which you'll want to see. Place the patties on a plate and leave them on the side.
2. Use the same pan and juices from the burgers and add the broth to it. Bring broth to a boil. Add your tamari to taste. Reduce heat and let it sit for 3 to 5 minutes.
3. Create a roux to thicken the broth using equal parts flour and coconut oil.
Melt coconut oil in a small pan and add the flour. Continue to stir the flour and oil mixture for a few minutes over low heat. After 3 minutes remove from heat and let cool.
4. After the roux has cooled, add a tablespoon of your broth to the roux mixture and stir until incorporated. Continue to add small amounts of broth until your roux has the viscosity of milk and has a smooth texture.
5. Bring your broth back to a simmer, slowly stir the roux into the broth, stirring the whole time. As the broth begins to thicken, turn off the heat.
6. Cook the eggs to your liking. I cooked them over easy.
7. Place the hamburger patty on top of the steamed green beans, then top with egg, drizzle gravy on top, and serve with green onions as garnish.
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