* 4 stalks celery, chopped * 1 white onion, diced * 2 cloves garlic, minced * 1 leek, sliced * Avocado oil for sautéing * 1 smoked kielbasa, sliced on the bias * 1 lb thinly sliced beef * 4 cups pork drippings from roast (fat removed) * 4 cups water * 1 tsp Better Than Bouillon (chicken) * ¾ cup heavy cream * 4 oz cream cheese * 1 whole bag baby spinach * ⅛ tsp xanthan gum * 3 tbsp red wine vinegar * Salt & pepper to taste
# Directions (8 servings total)
1. Build the base Sauté celery, onion, leek, and garlic in avocado oil until softened and fragrant. 2. Add meats Add smoked kielbasa and thinly sliced beef. Cook until the beef just turns color. 3. Create the broth Add pork drippings, water, and Better Than Bouillon. Bring to a low simmer. 4. Cream phase Add heavy cream and cream cheese, stirring until fully incorporated and smooth. 5. Thicken gently Dust ⅛ tsp xanthan gum while whisking. Allow 2 minutes to develop body. 6. Finish Add spinach and red wine vinegar. Season with salt and pepper.
# Macros (Per Serving)
* Calories: 491 * Fat: 38g * Protein: 27g * Total Carbs: 6.4g * Fiber: 2.2g * Net Carbs: 4.2g
jss58
This looks good!
amygunkler
saving this!
insearchof1230
Looks and sounds good. What is the portion size? (Roughly)
innicher
That looks delicious!! Thanks for sharing your recipe 🙂
5 Comments
# Ingredients
* 4 stalks celery, chopped
* 1 white onion, diced
* 2 cloves garlic, minced
* 1 leek, sliced
* Avocado oil for sautéing
* 1 smoked kielbasa, sliced on the bias
* 1 lb thinly sliced beef
* 4 cups pork drippings from roast (fat removed)
* 4 cups water
* 1 tsp Better Than Bouillon (chicken)
* ¾ cup heavy cream
* 4 oz cream cheese
* 1 whole bag baby spinach
* ⅛ tsp xanthan gum
* 3 tbsp red wine vinegar
* Salt & pepper to taste
# Directions (8 servings total)
1. Build the base Sauté celery, onion, leek, and garlic in avocado oil until softened and fragrant.
2. Add meats Add smoked kielbasa and thinly sliced beef. Cook until the beef just turns color.
3. Create the broth Add pork drippings, water, and Better Than Bouillon. Bring to a low simmer.
4. Cream phase Add heavy cream and cream cheese, stirring until fully incorporated and smooth.
5. Thicken gently Dust ⅛ tsp xanthan gum while whisking. Allow 2 minutes to develop body.
6. Finish Add spinach and red wine vinegar. Season with salt and pepper.
# Macros (Per Serving)
* Calories: 491
* Fat: 38g
* Protein: 27g
* Total Carbs: 6.4g
* Fiber: 2.2g
* Net Carbs: 4.2g
This looks good!
saving this!
Looks and sounds good. What is the portion size? (Roughly)
That looks delicious!! Thanks for sharing your recipe 🙂