Introducing a healthyfied beef stroganoff! No cream, no rice, but full of flavour.
300gm beef strips or beef schnitzel cut into strips
200gm mushrooms, sliced
1 brown onion, sliced
2 tbsp coconut oil
1/2 a head of cauliflower
1/2 a cup of beef stock or 1 tsp beef stock mixed with water
1/4 of a cup red wine
1 tsp ground paprika
2 tsp mustard powder
1 tsp tamari (gluten free soy sauce)
1 tbsp lemon juice
3/4 of a cup greek yoghurt
- Heat 1 tbsp of coconut oil in a pan. When hot, put in the sliced mushrooms and onion and fry until browned and the onion is caramelised. Then remove from the pan and set aside.
- Heat another tbsp of coconut oil in the pan. When melted, put in the beef strips and fry until just brown. Add the liquids (wine and stock). Let it simmer and reduce down. While simmering, add the mustard powder, paprika, lemon juice and tamari. Return the mushroom and onions to the pan. Stir occasionally while the juices reduce down.
- While reducing, cut up the cauli flower and blitz in a food processor. It doesn’t need much, just until it resembles a rice like texture. You can have your cauli rice raw, however, I like to fry it off in a pan with a little bit of oil or butter until its warmed through.
- I’m all about adding extra veggies so will often put spinach at the bottom of the bowl or some lightly boiled broccoli on the side.
- Once the cauli rice is heated through, put in the bottom of a bowl. When the sauce has reduced down a bit and is looking thicker, remove off the heat and stir in the yoghurt, this will make it lovely and creamy.
- Serve on top of the cauli rice. Enjoy!