This was actually supper gone awry, but it turned out SO good. I intended to make salisbury steaks, and to my dismay, the grocery store had NO MUSHROOMS. Sigh. Anyhow, I examined my booty from the farmers market today and came up with this instead:
Philly Cheesesteaks…GAPS Style!
4 pounds of ground beef
6 onions (I cut in half and sliced from there)
4 green peppers, cut in strips
3 c. sliced fresh mushrooms (I did have some left in my fridge, and they were a bit wrinkly, but they worked)
1 T. sea salt
1/4 c. of fresh parsley (or more if you like)
2 quarts beef broth (I do mine like this)
more sea salt to taste
shredded cheddar, optional
Mix hamburger with 1 T. sea salt and the parsley. Form into patties. Fry in frying pan and brown on both sides; add onions, peppers and mushrooms. I sauteed all that for a bit, then added the broth, and heated through until all the veggies were tender. Salt as needed and top with shredded cheese. My favorite is to shred a brick of Organic Valley raw milk sharp cheddar. Yum! I don’t buy shredded cheese because they are generally not GAPS legal, and they often contain other fun things like “cellulose” which = “wood pulp”. Personally, I try to say “no thank you” to wood pulp as much as I can.
I almost always make massive batches of food, since the whole family is on the GAPS Diet (and we all eat like lumberjacks), and then this way we have enough for supper and also lunch the next day. So you can cut this recipe in half if you don’t want that much. This recipe made 11 large hamburgers.
I ended up topping this with mashed avocado for my husband and I because we are avocado addicts. It was a great add on…I’d recommend it! 🙂