Steaks Stroganoff
with Shimeji Mushrooms over Cauliflower 'Rice'
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Stroganoff knows how to stroke the taste buds. Shimeji mushrooms take it a step further, lending their delicate stems to a sumptuous mix of sour cream, Worcestershire and fragrant thyme. A wonderful way to keto steak night, when served over riced cauliflower.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 4g Thyme
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Shimeji mushrooms
- 15ml Dijon mustard
- 10ml Worcestershire sauce
- 12g Beef demi-glace
- 43ml Sour cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Anchovies • Barley • Milk • Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
2 Medium pans
Total Fat
36 g
Saturated Fat
17 g
Sodium
1270 mg
Total Carb
14 g
Sugars
6 g
Protein
42 g
Fibre
3 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ½ the spices and S&P.
Cook the steaks
- Meanwhile, pat the steaks dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- In a second medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, remove the bottom of the mushrooms; separate the mushrooms.
- Pick the thyme leaves off the stems; roughly chop the leaves.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until beginning to brown.
- Add the demi-glace, Worcestershire sauce, sour cream, mustard, thyme and ¼ cup water (double for 4 portions).
- Simmer, scraping up any browned bits, 2 to 3 min., until slightly thickened; season with a pinch of black pepper.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the steaks.
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
