Keto Beef Stroganoff with Cauliflower Rice

Ingredients

• about 680 g Beef sirloin, thinly sliced
• 4 cups Cauliflower rice
• about 225 g Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef broth
• 1 cup Sour cream
• 2 tbsp Dijon mustard
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (about 190.6°C/190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of thinly sliced beef sirloin. Cook for 2-3 minutes per side, until browned all over. Remove the beef from the skillet and set it aside on a plate.
2. 2Add the about 225 g of sliced cremini mushrooms and the 1 medium chopped onion to the same skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onions are softened and the mushrooms have released their liquid and started to brown. Add the 2 cloves of minced garlic and cook for 1 minute more, until fragrant.
3. 3Pour the 1 cup of beef broth into the skillet and stir in the 2 tablespoons of Dijon mustard. Bring the mixture to a simmer, then let it cook for 5 minutes, stirring occasionally, allowing the liquid to reduce slightly.
4. 4Reduce the heat to low (about 93.33°C/95°C). Stir in the 1 cup of sour cream until it is fully combined and the sauce is smooth. Return the cooked beef to the skillet. Add the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir gently to combine and cook for 2-3 minutes, just until the beef is heated through. Do not let the mixture boil, as this can cause the sour cream to curdle.
5. 5While the stroganoff is heating, prepare the cauliflower rice according to your preferred method. Ensure it is warm and ready to serve.
6. 6Serve the hot beef stroganoff over the prepared 4 cups of cauliflower rice. Garnish with the 2 tablespoons of chopped fresh parsley before serving.

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