My take on the classic beef stroganoff with mushrooms and parsley… Ketofied with creamy cauliflower mash.
Enjoy! xo
Sophie Laura's Beef Stroganoff & Creamy Cauli Mash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 1 tbsp ghee or other animal fat; beef tallow, lard
- 21 oz ground beef
- 2 oz yellow onion diced
- 1 clove garlic chopped
- 2 medium mushrooms chopped
- 1 1/2 oz cheddar cheese grated
- 2 fl oz heavy cream
- 1 tbsp fresh parsley chopped
- 1 tsp salt and pepper season to your taste
- 21 oz cauliflower washed and broken into florets
- 1 tbsp salted butter grass-fed, melted
- 1 tbsp heavy cream
- 1 oz cheddar cheese grated
- 1/4 tsp cayenne pepper optional
- 1/4 tsp pink himalayan salt
Instructions
-
Over a moderate heat in a large shallow pan melt the coconut oil and sauté the onion and garlic for a few minutes
-
Add the ground beef, stirring all the time and cook until it’s no longer pink
-
Stir in the mushrooms and continue cooking for a further 10 minutes
-
Meanwhile, make the Cauliflower Mash by adding the cauliflower florets to a microwaveable bowl with the heavy cream and butter and microwave on high for 10 minutes. Make sure to keep re-coating the cauliflower in the butter and cream during this time
-
Add the cauliflower to a high-powered food processor with the cheese, salt and cayenne pepper and process until smooth
-
Turn down the heat on the stroganoff and add the cheese until it’s gently melted
-
Add the cream, salt and pepper and warm through
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Serve the stroganoff on a bed of cauliflower mash
Recipe Notes
Nutritional Information
per serving: total carbs 10g | protein 34g | fat 57g | kcals 688
