Keto Beef Stroganoff with Cauliflower Rice

Ingredients

• 1.5 lbs Beef sirloin, sliced
• 4 cups Cauliflower rice
• 1 medium Onion, chopped
• 8 oz Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Beef broth
• 0.5 cup Coconut cream
• 2 tbsp Dijon mustard
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat, which is about 375°F (190°C). Add the 1.5 lbs of beef sirloin, sliced, and cook for 3-5 minutes, turning occasionally, until browned on all sides. Remove the browned beef from the skillet and place it on a clean plate, setting it aside for later.
2. 2Add the 1 medium onion, chopped, and the 8 oz of mushrooms, sliced, to the same 12-inch skillet. Cook, stirring often, for 5-7 minutes, or until the onion is softened and the mushrooms have released their liquid and started to brown. Add the 2 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Pour the 1 cup of beef broth into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet – these bits add extra flavor. Bring the liquid to a simmer.
4. 4Stir in the 0.5 cup of coconut cream and the 2 tablespoons of Dijon mustard until well combined. Continue to simmer the sauce gently for 2-3 minutes, allowing it to thicken slightly.
5. 5Return the reserved 1.5 lbs of beef sirloin to the skillet with the sauce. Stir everything together and cook for about 5 minutes, or until the beef is heated through. The internal temperature of the beef should reach 160°F (71°C).
6. 6Season the stroganoff with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to distribute the seasonings evenly. Taste and add a tiny bit more salt or pepper if needed, but be careful not to over-season.
7. 7Serve the Keto Beef Stroganoff immediately over the 4 cups of cauliflower rice. Garnish the dish with the 2 tablespoons of fresh parsley, chopped.

Substitutions

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