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This is my current favorite ground beef dish: Carnivore Salisbury Steak with onions. You can make this without the Boursin. You just have to reduce it longer.

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Cary Kelly

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25,024 views • 5 months ago •via X (Twitter)

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Chicken gets a bad wrap in the carnivore community, but its affordability is unquestionable. I got two delicious five dollar meals out of this Salisbury chicken dish I dreamed up. Onions and mushrooms would definitely not hurt this dish.
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Chicken gets a bad wrap in the carnivore community, but its affordability is unquestionable. I got two delicious five dollar meals out of this Salisbury chicken dish I dreamed up. Onions and mushrooms would definitely not hurt this dish.

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Need a good Superbowl snack? May as well make it a meal with some Carnivore Ribeye Nachos. Just omit the onions if you want it to be fully carnivore.
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Need a good Superbowl snack? May as well make it a meal with some Carnivore Ribeye Nachos. Just omit the onions if you want it to be fully carnivore.

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STEAK RICE If you want to have a rice dish but want something different from the usual Jollof, plain rice or fried rice then this recipe is for you. This rice is almost like garlic herbed rice but packed with smokey flavors from the grill, beef stock & juices from the steak.
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STEAK RICE If you want to have a rice dish but want something different from the usual Jollof, plain rice or fried rice then this recipe is for you. This rice is almost like garlic herbed rice but packed with smokey flavors from the grill, beef stock & juices from the steak.

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If you have eggs and onions, make this dish for dinner. It's tastier than meat.
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Big Food's best selling Salisbury steak has 65 ingredients! Mine has seven: 2 pounds ground beef 1 small onion (a little butter to cook them in) 2 cups beef stock 1 cup heavy cream garlic powder salt and it tastes 100 times better! Omit the onion and garlic powder and it's 100% carnivore. Start your onions and gravy reduction first. You can reduce the stock and cream at a fairly high heat as long as you watch it. As you get toward the end, you need to watch it closely and reduce the heat because it goes from almost finished to overfinished, quick. Stir constantly! If your stock has too much fat, the gravy will not come together. There's more than enough fat in the cream to make it tasty and satiating. I never add salt or spices to reduction gravy while it is reducing. What tastes good at the start will be greatly intensified after it's reduced. If you want to season your gravy, do it at the very end. The gravy will take 25 to 30 minutes, the onions take about 15 minutes. The "steak" takes about 12 minutes so start the steak about the time your onions or done (15 minutes).
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Big Food's best selling Salisbury steak has 65 ingredients! Mine has seven: 2 pounds ground beef 1 small onion (a little butter to cook them in) 2 cups beef stock 1 cup heavy cream garlic powder salt and it tastes 100 times better! Omit the onion and garlic powder and it's 100% carnivore. Start your onions and gravy reduction first. You can reduce the stock and cream at a fairly high heat as long as you watch it. As you get toward the end, you need to watch it closely and reduce the heat because it goes from almost finished to overfinished, quick. Stir constantly! If your stock has too much fat, the gravy will not come together. There's more than enough fat in the cream to make it tasty and satiating. I never add salt or spices to reduction gravy while it is reducing. What tastes good at the start will be greatly intensified after it's reduced. If you want to season your gravy, do it at the very end. The gravy will take 25 to 30 minutes, the onions take about 15 minutes. The "steak" takes about 12 minutes so start the steak about the time your onions or done (15 minutes).

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This is my favorite show, I need more women in my community to tap in You can win with money, just have to make it a priority to learn how
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Do you know you can still make your stew without frying the oil/onions ? Watch this video and learn.
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Poor MAGA asking Trump for help when all he can afford is ground beef working 40 hours a week! No steaks for you thanks to Trump and his Tariffs. Hell he’s lucky he can afford ground beef at the price it is right now because most can’t. Trump got you into this so deal with it. 😡
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Poor MAGA asking Trump for help when all he can afford is ground beef working 40 hours a week! No steaks for you thanks to Trump and his Tariffs. Hell he’s lucky he can afford ground beef at the price it is right now because most can’t. Trump got you into this so deal with it. 😡

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On my life, this is the best pasta dish you can possibly make this time of year. Fresh, quick, easy, simple blah blah all the things. It’s incredible and you should try it.
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On my life, this is the best pasta dish you can possibly make this time of year. Fresh, quick, easy, simple blah blah all the things. It’s incredible and you should try it.

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I got the chance to talk to an Certified Angus Beef rep and here's something that might interest you. Regular tube ground beef is up to 40% cheek and head meat with a USDA cap of 25% on cheek meat. Ever wonder why some ground beef really needs sauce and seasoning to hook it up? That's why. Ground beef made from neck down is so much more flavorful. Buy it if you can afford it. Or grind it yourself. You can use a food processor and grind up your own ground beef. Chop a chuck roast or even short ribs up into tiny pieces and pulse it until fine in your processor. You can really taste the difference! This is short rib in the video below.
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I got the chance to talk to an Certified Angus Beef rep and here's something that might interest you. Regular tube ground beef is up to 40% cheek and head meat with a USDA cap of 25% on cheek meat. Ever wonder why some ground beef really needs sauce and seasoning to hook it up? That's why. Ground beef made from neck down is so much more flavorful. Buy it if you can afford it. Or grind it yourself. You can use a food processor and grind up your own ground beef. Chop a chuck roast or even short ribs up into tiny pieces and pulse it until fine in your processor. You can really taste the difference! This is short rib in the video below.

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I get asked all the time how I afford to eat this way. This is what real-life, budget carnivore actually looks like. No influencer hauls. No perfect setups. No “ancestral grocery aesthetics.” Just meat, eggs, basics, and intention. I show the prices in the video because transparency matters, but the bigger point is this: you don’t need specialty foods, perfection, or permission to eat in a way that supports your body. Eat what you can afford. Use what you have. Adjust as you go. This is how I lost 130 lbs and rebuilt my health without dogma or deprivation. If you’re new, overwhelmed, or trying to make this work in real life, this is for you. Carnivore doesn’t have to break the bank 👑
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I get asked all the time how I afford to eat this way. This is what real-life, budget carnivore actually looks like. No influencer hauls. No perfect setups. No “ancestral grocery aesthetics.” Just meat, eggs, basics, and intention. I show the prices in the video because transparency matters, but the bigger point is this: you don’t need specialty foods, perfection, or permission to eat in a way that supports your body. Eat what you can afford. Use what you have. Adjust as you go. This is how I lost 130 lbs and rebuilt my health without dogma or deprivation. If you’re new, overwhelmed, or trying to make this work in real life, this is for you. Carnivore doesn’t have to break the bank 👑

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Another pasta dish, but this is a little ‘dirty’. Why make regular spaghetti when you can make a Louisiana favorite. Start with the trinity, add some slap your mama, a bay leaf and end with more flavor than you can imagine. I know I will have some traditionalist come after me over this, but here in Da Bayou, we are always going to make it our own🥰 Are you always a traditionalist when it comes to your recipes or do you shake it up a little bit every now and then?
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Another pasta dish, but this is a little ‘dirty’. Why make regular spaghetti when you can make a Louisiana favorite. Start with the trinity, add some slap your mama, a bay leaf and end with more flavor than you can imagine. I know I will have some traditionalist come after me over this, but here in Da Bayou, we are always going to make it our own🥰 Are you always a traditionalist when it comes to your recipes or do you shake it up a little bit every now and then?

CeCe

51,397 views • 5 months ago

🚨🚨🚨 This is absolutely hilarious-a messy video… 🔥🔥 Remember to eat your Salisbury steak and green beans so you can have your cake… 💥 And don’t throw a fit like the Democrats🤣🤣🤣
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🚨🚨🚨 This is absolutely hilarious-a messy video… 🔥🔥 Remember to eat your Salisbury steak and green beans so you can have your cake… 💥 And don’t throw a fit like the Democrats🤣🤣🤣

🌟🇺🇸Nancy Hamm🇺🇸🌟

37,868 views • 11 months ago