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!
Get recipes inspired by the flavours of Mexico
Our very own Chef Jordana travelled to Mexico City in search of your next favourite meal. Now it’s your turn to have fun expanding your culinary horizons. JOIN OUR NEWEST CULINARY ADVENTURE!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
