Keto Beef Stroganoff with Cauliflower Rice

Ingredients

• about 680 g Beef sirloin, thinly sliced
• 1 large head Cauliflower, riced
• 1 cup Beef broth
• 1 cup Heavy cream
• 1/2 cup Sour cream
• about 225 g Mushrooms, sliced
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Dijon mustard
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

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

Instructions

1. 1Heat 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat, which is 204.4°C (200°C). Add the about 680 g of beef sirloin, thinly sliced, and cook until it is browned on all sides, about 3-5 minutes. Remove the beef from the skillet and set it aside on a plate.
2. 2Add the 1/2 medium onion, chopped, and the about 225 g of mushrooms, sliced, to the same skillet. Cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid and started to brown, about 5-7 minutes. Add the 2 cloves of garlic, minced, and cook for 1 more minute until fragrant.
3. 3Pour in the 1 cup of beef broth and bring it to a simmer over medium-high heat, scraping the bottom of the skillet with a spoon to loosen any browned bits. Let it simmer for 2 minutes.
4. 4Reduce the heat to medium-low. Stir in the 1 cup of heavy cream, the 1/2 cup of sour cream, and the 1 tablespoon of Dijon mustard until well combined. Season the sauce with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
5. 5Return the cooked beef to the skillet with the sauce. Stir gently to coat the beef. Let the stroganoff simmer gently for 5-10 minutes, or until the sauce has thickened slightly and the beef is heated through. Do not boil.
6. 6While the stroganoff is simmering, place the 1 large head of cauliflower, riced, into a microwave-safe bowl. Cover and microwave on high for 4-5 minutes, or until tender. Alternatively, you can sauté the riced cauliflower in a separate skillet over medium heat with a tablespoon of olive oil until tender, about 5-7 minutes.
7. 7Serve the beef stroganoff spooned over the prepared cauliflower rice. Garnish with the 2 tablespoons of fresh parsley, chopped.

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