This is a "use it up" meal. It was "sticky" sweet and a little overwhelming for me after one meal. Ketchup boy was THRILLED and was quite pleased to hog most of the leftovers.
I had 3 chubs of lb packages of my beef in the upstairs freezer. They don't stack well and I needed to freeze some goat milk, so they got defrosted in the fridge all at once. I had a partial container of sour cream and nuefchatel, so they got tossed in. I also had a Tupperware container of brown sugar (a light Muscovado, I think) that has been sitting in the cupboard for a LONG time because it was too hard to use. I tossed that in too, in one big block. The gelatin balances the meat and the cream of tartar balances the sugar. You can get away with cream of tartar with the coffee in moderation because of all the other ingredients.
HINT: If you get the rice cooking first, they should both be ready about the same time.
Coffee and Cream Beef
Leftover coffee (2 cups?)
Beef gelatin (1 cup)
Grass fed ground beef (3 lbs?)
Sour cream (1 cup?)
Cream cheese or neufchatel (1/4 of a package)
Balsamic Vinegar (A few generous shakes)
Brown Sugar (pint sized container, 3/4 full)
Cream of Tartar (1 tsp, at least)
Sea Salt (2 TBS?)
Soak the gelatin in the coffee. Meanwhile, brown the burger and toss in ingredients in the proportions that appeal to you. Add gelatin coffee mix and heat until blended. Adjust salt to taste....more salt balances the sweet....up to a point, so does the vinegar. ;)
Rice Cooker Rice
4 scoops jasmine rice
1 TSP cream of tartar
1 TSP sea salt
2-4 TBS Coconut oil
Water to 4 scoop fill line
Place all ingredients in cooker and stir with rice paddle a few times to mix powder with rice and water. Cook and serve.
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