Low Carb Beef Recipes

Ingredients:

1 1/4 cup water at 110 to 115 f
2 1/4 tsp quick-rise yeast (1 pkg)
2 cup all-purpose flour
1 tsp salt
1 egg
2 tbsp vegetable oil
1 1/2 cup graham flour
1 filling
1 1/2 lb lean ground beef
1/2 cup chopped onions
1 cup tomato sauce
1/4 cup catsup
1 tsp garlic salt
1/2 tsp leaf oregano
1 pinch pepper

Instructions:

May be frozen. Defrost in the fridge, on the way to a picnic or in the
microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add all
purpose flour and mix at medium speed for another 4 minutes. Turn the dough
out onto a lightly floured board and knead a few times, form into a ball
and place in a well-greased mixing bowl. Turn the ball over to grease the
top, cover with a cloth and let stand at room temperature to rise until
doubled in volume.

While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is browned.
Drain. Discard fat and juice, return meat and onions to the pan. Add tomato
sauce, catsup, seasoning and cook over medium heat until the meat is dry
with no noticeable liquid. Set meat mixture aside to cool until dough is
ready.

After the dough has doubled in volume, transfer it to a lightly floured
working surface. Knead lightly. Form into a roll and cut into 12 equal
portions. Form each portion into a little ball, cover with a cloth and let
rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4 cup
of the meat mixture in the center of the circle. Pull the dough up around
the filling and press together at the top. Place on a well greased cookie
sheet, cover with a cloth and let stand about 30 to 40 minutes at room
temperature or until doubled in volume. Bake at 350 F for 40 to 45 minutes
or until lightly browned and firm. Serve hot, using 1 sandwich per serving,
or refrigerate or freeze to be used later.

1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate,
21 grams protein, 9 grams fat,
574 mg sodium.

Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato sauce
and catsup and 1/4 ts powdered garlic. Low-cholesterol diets: Omit egg. Use
2 egg whites or 1/4 cup liquid egg substitute.

Servings: 12