Main courses
Flourless Beef Patties with Cream Sauce
Steaks get their structure from egg and minced meat. The sauce thickens slowly by boiling, and can be served with mashed cauliflower or green vegetables.
Servings in this printout: 4
Ingredients
- 600 g beef mince, 17% fat
- 55 g egg without shell
- 50 g whipping cream for the patties, 38% fat
- 30 g peeled onionfinely grated
- 5 g salt
- 1.15 g ground black pepper for the patties
- 14 g butterfor frying
- 200 g whipping cream for the sauce, 38% fatfor sauce
- 100 g ready-to-use diluted beef stock
- 5 g French's Dijon Mustard, US 32 oz product
- 1.15 g ground black pepper for the saucefor sauce
Method
- Mix minced meat, egg, cream, grated onion, salt and black pepper in a bowl. Shape into four patties.
- Heat the butter in a pan and fry the steaks on medium heat until cooked, about 4–5 minutes on each side. Set the steaks aside.
- Pour the meat broth into the pan and scrape the frying surface with the sauce. Add cream, mustard and pepper.
- Cook the sauce slowly for 5–8 minutes until it thickens a little. Return the steaks to the pan and heat for another couple of minutes.
- Serve with mashed cauliflower or green vegetables.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 2.99 g
- Total carbohydrates (incl. fibre and polyols)
- 3.09 g
- Protein
- 31.73 g
- Fat
- 53.45 g
- Modeled GL estimate
- about 1 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- egg without shell · Value used in the model
- whipping cream for the patties, 38% fat · Value used in the model
- peeled onion · Value used in the model
- butter · Value used in the model
- whipping cream for the sauce, 38% fat · Value used in the model
- ready-to-use diluted beef stock · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.5 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- egg without shell ·
op142-lowcho50-v2 · op146-fineli-858 - whipping cream for the patties, 38% fat ·
op142-dairy-imputation30 · op146-fineli-631 - peeled onion ·
op142-vegetable-imputation40 · op146-fineli-335 - butter ·
op142-dairy-imputation30 · op146-fineli-500 - whipping cream for the sauce, 38% fat ·
op142-dairy-imputation30 · op146-fineli-631 - ready-to-use diluted beef stock ·
op142-lowcho50-v2 · op146-fineli-29
Carbohydrate data sources
- JAUHELIHA, NAUDAN, RASVAA 17 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- KERMA, KUOHUKERMA, RASVAA 38 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VOI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- If the broth is salty, taste the sauce before adding additional salt.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.
The mustard scope is French’s Dijon US 32 oz (GTIN 00041500741284). Rounded label zeros are not treated as true zeros.
Stock composition uses a LOW Fineli proxy for ready-to-use diluted beef stock. All listed stock is included in the servings.