A lot of very popular diets and nutrition experts say it’s better to eat lower carb meals. But if you have read the Dr. Atkins or South Beach cookbooks, you know that a lot of these low carb recipes are very complicated and require exotic foods that can be really expensive.  But if you start with a pound of ground beef, you’re on your way to not only very tasty low carb meals, but they’re also low-cost and not too hard to cook. Here are some favorites, courtesy of Yahoo Answers, to whom we are grateful…

Meatball Garden Stew

  • 1 pound lean ground beef
  • 4 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • Dash pepper
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can beef broth
  • 2/3 cup water
  • 1/2 teaspoon dried thyme
  • 6 medium potatoes, peeled and quartered
  • 6 medium carrots, halved lengthwise and crosswise
  • 6 green onions, chopped
  • 1 (10 ounce) package frozen peas, defrosted

Directions

In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper, egg, milk and onion. Form into 1-in. balls. Melt butter in a large skillet or Dutch oven. Saute garlic for 1 minute. Brown meatballs on all sides. Push the meatballs to the side. Blend remaining flour into the drippings. Add the broth, water and thyme. Cook, stirring constantly, until thickened. Add potatoes, carrots and onions and stir with meatballs and sauce. Cover and simmer until vegetables are tender, about 30-35 minutes. Add peas and continue to cook 10 minutes. Adjust seasonings, if desired.

Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms

  • 8 slices applewood or other thick, center-cut bacon, from the meat case of market
  • 1 1/2 pounds ground beef sirloin
  • Worcestershire sauce, for brushing
  • Olive oil, for drizzling
  • Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 1 clove crushed garlic
  • 1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced
  • 3 or 4 sprigs fresh sage
  • Salt and pepper
  • 1/4 cup dry cooking sherry
  • 8 ounces fontina or Swiss cheese, thinly sliced
  • Grainy, stone ground prepared mustard, for passing at the table
Directions
Let meat rest to take the chill from the refrigerator.

Preheat 2 nonstick skillets over medium high to high heat.

Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side.

Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings.

Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.