Beef Stroganoff & Cauliflower Rice
INGREDIENTS {Serves 2}
280g beef tenderloin or sirloin, sliced
2 tsp. ghee or olive oil
2 tsp paprika
1 tsp. butter
150g brown or white button mushrooms, finely sliced
75g shallots finely minced (French onion)
1 cup liquid beef stock/broth
1 tbsp. Worcestershire
1 tbsp. tomato paste
100g natural or coconut yoghurt
1 tablespoon Dijon mustard
Chopped fresh parsley to garnish
Himalayan salt and black pepper
200g Cauliflower
METHOD
Pat dry the beef with a paper towel and then season with paprika, salt and pepper.
Heat half the ghee in a large skillet/pan over high heat until the pan is very hot. Add half of the beef strips, cooking for 1 minute on each side to brown. Put the cooked meat in a bowl and set aside. Let the pan heat up again before browning the rest of the meat. Add the second batch of meat to the bowl. Drain off any juices into the bowl of meat so the pan is empty.
Turn the heat down to medium-high and add the butter. When it melts, add the mushrooms. Cook the mushrooms until soft and lightly browned, about 5 minutes. Be careful not to overcrowd the pan with mushrooms as you want the mushrooms to brown and not sweat.
After a minute or two add in the minced shallots to the mushrooms.
Add the beef stock, Worcestershire sauce and tomato paste, carefully scraping the bottom of the pan to release all the caramalised bits stuck to the pan. Let it simmer and reduce for 5 minutes.
Whilst it’s simmering add your cauliflower into a blender and slowly pulse the florets until they resemble rice grains.
Heat a medium pan, add the remaining ghee and the riced cauliflower. Cooked until starting to go golden. Season with salt and pepper.
Whisk in the yogurt and mustard to the beef stroganoff. Boil for 3 to 5 minutes to thicken the sauce slightly and serve over the cauliflower rice.
NOTES: This is a great recipe to make in bulk and free down in batches. Remember to add the date, serving size & what it is to your container.