Brown Gunk With Chopped Brains

If you are hoping to get some “proper food” into your kids before they dive into their candy, this should really appeal. It’s actually ground beef cooked with onions to make a sloppy brown gravy. Cooked broccoli florets serve as chopped brains.


For the brown gunk:

4 tablespoons salted butter

2 pounds ground beef (17 percent) fat

2 large onions, finely chopped

2 cups beef bouillon (homemade or a good quality canned bouillon is best)

For the chopped brains:

1 pound broccoli florets

4 tablespoons salted butter


1. Melt the butter in a large skillet.

2. Add onions. Fry gently for 5 to 10 minutes until soft.

3. Add the ground beef and fry, stirring occasionally, until browned (about 15 minutes).

4. Add the beef stock, and cook over a medium heat for 10 to 20 minutes until the stock reduces and thickens slightly to make a rich gravy.

5. Meanwhile, cook the broccoli in boiling water for 8 to 10 minutes until tender. Drain, and chop the florets finely. Place the broccoli in a bowl and mix in the butter until it melts. Serve the
brown gunk with the chopped gooey brains sprinkled over the top.

Makes 10 (1/2-cup) servings.

Per serving: 5g carbs, 2g fiber, 19g protein, 25g fat, 87mg cholesterol, 341mg sodium, 322 calories


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