Beef stroganoff with cauliflower mash keeps the tender beef, browned mushrooms and tangy sour-cream sauce people expect. The mash replaces noodles without asking the sauce to do anything unusual.
Tips for beef stroganoff with cauliflower mash
Use a quick-cooking steak such as top sirloin; stew meat needs hours, not minutes. Slice across the grain and avoid crowding the skillet. Draining cauliflower well keeps its mash from spreading into a puddle.
Swaps and serving ideas
Full-fat sour cream handles gentle heat better than yogurt, but it can still split if boiled. A few extra mushrooms can stretch the pan; count the change if tracking closely. Noodles are an optional separate side.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
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Beef Stroganoff with Cauliflower Mash
Ingredients
- 1 1/2 lb top sirloin steak raw, trimmed and sliced across grain into thin strips
- 8 oz white mushrooms sliced
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 cup low-sodium beef broth prepared
- 1/2 cup sour cream regular, brought out of fridge while cooking
- 1 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 1/2 lb cauliflower florets
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Steam cauliflower over plain water for 12–15 minutes until very tender. Drain and let steam escape 2 minutes. Mash or blend with butter and half the salt; do not add cooking water. Cover to keep warm.
- Pat beef strips dry and season with remaining salt and pepper. Heat oil in a large skillet over medium-high heat. Sear beef in three uncrowded batches for about 1–2 minutes per side. Check a folded thick strip reaches 145°F, then let cooked beef rest at least 3 minutes on a clean plate.
- Reduce heat to medium. Cook mushrooms and onion in the same pan for 8–10 minutes until their water evaporates and the edges brown. Add garlic for 30 seconds, then stir in flour for 1 minute.
- Whisk in broth and mustard, scraping browned bits. Simmer 4–5 minutes until lightly thickened. Take off heat. Stir a few spoonfuls of hot sauce into the sour cream, then stir this mixture back into the pan.
- Fold in beef and its juices just long enough to warm. Do not boil after adding sour cream. Divide mash and all stroganoff into four equal portions.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Warm the sauce gently while stirring; keep the mash in its own container.
More meal ideas
For another familiar option, try Salisbury Steak with Mushroom Gravy. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.