Beef Stroganoff with Cauliflower Mash
Beef stroganoff with cauliflower mash keeps the tender beef, browned mushrooms and tangy sour-cream sauce people expect.
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
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.