recipe:

ingredients

• 3 tablespoons butter, divided
• 1 pound (roughly half a kilogram) ground beef
• kosher salt
• freshly ground black pepper
• 1 1/2 pounds (roughly 3/4 kilogram) mushrooms, sliced
• 1 clove garlic, minced
• 1 cup low sodium beef stock/bone broth
• 4 ounces cream cheese
• 1/2 cup sour cream
• 2 teaspoons worcestershire sauce
• 2 teaspoons dijon mustard
• 1/2 teaspoon paprika
• steamed cauliflower rice, for serving
• finely chopped parsley as garnish

instructions

1. heat a large skillet over medium-high heat, and melt 1 tablespoon butter. add ground beef and season with salt and pepper. cook, breaking up meat with a wooden spoon, stirring occasionally, until cooked through, 10 minutes. drain meat and transfer to a plate.
2. return skillet to medium-high heat and add remaining 2 tablespoons butter and the mushrooms. cook, tossing occasionally, until mushrooms are golden,7 minutes. season with salt and pepper; add garlic and cook until fragrant, 1 minute. add broth, cream cheese, sour cream, worcestershire, dijon, and paprika to skillet. bring to a simmer, stirring.
3. return beef to skillet and stir to combine. serve over cauliflower rice, garnished with parsley.