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Ingredients
1 pound grass fed ground beef
1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
1 tablespoon Clabber Girl Cornstarch - gluten free
1 cup Pacific Beef Broth - gluten free
2 tablespoons Heinz Ketchup - gluten free
2 tablespoons butter
1 small yellow onion, finely chopped
1 green bell pepper, diced
8 ounces white mushrooms, finely chopped
Kosher salt
black pepper
8 ounces Provolone cheese, shredded
Udi's hamburger buns - gluten free
Instructions
- Brown the beef on a large cast iron pan and transfer to a plate.
- Melt the butter on the same pan then add the onions, bell peppers and mushrooms. Let brown for few minutes then add the beef back to the pan.
- Mix the beef broth and cornstarch. Stir in the broth, ketchup, Worcestershire sauce and season with salt and pepper. Cook until lightly thickened. Turn off heat and stir in the provolone cheese.
- Serve on toasted buns. Yum!
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