Dr. Al Danenberg ● Nutritional Periodontist
August 16, 2020
Beef and lamb can be prepared in so many ways. The easiest and the least expensive is to use ground beef or ground lamb in various exciting recipes. Here is another of my creations that gives my wife and me choices for meals. Of course, all the meat I use is pastured, grass-fed and grass-finished.
I used ground lamb in this recipe. It’s quick, nutritious, and yummy!
- 1 lb ground beef or ground lamb
- 1 carton (16.9 ounces) of Kettle & Fire Classic Beef Bone Broth (you can make your own bone broth if you have the time or use any other bone broth you like)
- 1/2 cup sliced Shiitake mushrooms
- 1/2 cup sliced onions
- Himalayan salt (to taste)
- Pork rinds (optional – My choice is “4505 Cracklins”)
- Add bone broth to saucepan
- Slice mushrooms and onions; then add to bone broth
- Allow bone broth to come to boil; then turn to medium
- Pan cook ground beef or lamb in separate skillet and break up into small pieces, salt to taste
- Add cooked ground beef or lamb with all juices to saucepan with bone broth, mushrooms, and onions
- Allow liquid to reduce to desired thickness
- Adjust salt to taste
- Simmer until ready to serve
- Ladle out soup into soup bowl (Optional: add “4505 Cracklins” into soup bowl for added crunch)
Check out my new training on the Better Belly Blueprint! You can watch it HERE.