Beef Stroganoff with Cauliflower Mash

Instructions

1. Step 1

   Bring a shallow layer of water to a boil in the pot over high heat. Place the cauliflower in the steamer basket, cover, and steam over medium heat until very tender.

   Timer: 15 min (fixed)

   Ingredients used: 900.0 gr Cauliflower

   Cookware: pot, steamer basket

2. Step 2

   Empty the pot and melt 2 tbsp (30 gr) butter over low heat. Cook 2 ⅝ clove (8 gr) garlic briefly, then add the steamed cauliflower and ½ tsp (3 gr) salt; mash until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Butter, 8.0 gr Garlic, 3.0 gr Salt

   Cookware: pot, potato masher

3. Step 3

   Place the beef in the mixing bowl and season it with the paprika, ⅛ tsp (1 gr) salt, and 1 gr black pepper.

   Ingredients used: 600.0 gr Beef Sirloin, 1.0 gr Black Pepper, 1.0 gr Salt, 4.0 gr Sweet Paprika

   Cookware: mixing bowl

4. Step 4

   Heat the olive oil in the skillet over high heat. Sear the seasoned beef in two batches until browned, then transfer it back to the bowl.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: mixing bowl, skillet, tongs

5. Step 5

   Reduce to medium heat and melt the remaining 1 ¼ tbsp (20 gr) butter in the skillet. Add the onion, mushrooms, and remaining ⅜ tsp (2 gr) salt; cook until softened and the released moisture has mostly evaporated.

   Timer: 9 min (fixed)

   Ingredients used: 20.0 gr Butter, 300.0 gr Mushroom, 150.0 gr Onion, 2.0 gr Salt

   Cookware: skillet, wooden spoon

6. Step 6

   Add the remaining 1 ⅜ clove (4 gr) garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Garlic

   Cookware: skillet, wooden spoon

7. Step 7

   Pour in the beef stock and stir in the mustard. Simmer over medium heat, scraping up the browned residue, until the liquid is slightly reduced.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 ml Beef Stock, 15.0 ml Mustard

   Cookware: skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat. Stir in the sour cream and remaining ½ tsp (1 gr) black pepper until the sauce is smooth.

   Ingredients used: 1.0 gr Black Pepper, 180.0 ml Sour Cream

   Cookware: skillet, wooden spoon

9. Step 9

   Return the beef and its collected juices to the skillet. Warm over low heat without boiling until the thickest strips reach 63°C, then remove from the heat and let stand for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, skillet, wooden spoon

10. Step 10

    Divide the cauliflower mash among serving plates, spoon the beef stroganoff over it, and finish with the parsley.

    Ingredients used: 10.0 gr Parsley

    Cookware: serving plate