Oh man. So as many of you know, I have been digging into my emails, and finding pictures of some amazing meals from my past! I was SO excited to see this one, it was SO good! I was even more excited when I realized that I remembered where the recipe was from!! So I made the effort to get up off the couch where I was watching The Office and go all the way to the kitchen to find the cook book. And. It. Was. Gone. It is lost. I’m so sad 😦 However, on a happy note I took very thorough pictures of the process for this recipe, so together we can figure out how I made this super tasty, super comforting, and super clean Beef Stroganoff. That is what the Archive Series is all about!
We are going to be wild and crazy today and do things out of order today. Let’s start with the pictures this time.
So here is the basics of what we need! Mushrooms, sliced. Onions and garlic, minced. And my favorite part. Steak, thinly sliced, salted and peppered.
Now at some point you will need to make mashed cauliflower, not only to have for the perfect side, but you will also need it for the sauce. You can find a recipe in my blog archives! But a quick description is this: cut a head of cauliflower into florets, boil them for about 15 minutes. Drain, add lots of grassfed butter, salt, pepper, and a clove of garlic or two. Blend in a food processor or with an immersion blemder until smooth.
Take your cast iron skillet. They’re my favorite. Melt butter in the pan, and brown your beef.
Set aside the beef. In the same pan, melt more butter. Add the onion and stir, cooking till caramelized. Add the garlic and cook for an additional 30 seconds or so.
Add the mushrooms and cook until tender.
Add your steak back in. Use a little wine or broth to deglaze the pan.
Add a couple large spoonfuls of mashed cauliflower, and a squeeze of dijon mustard. Stir into the whole pan to evenly distribute and create a creamy delicious sauce.
See? Lookie there! Yummy!
This is making me hungryyyyyy.
What do you guys think?!