Beef Stroganoff with cauliflower

Preheat the oven to 180 degrees. Salt and pepper a piece of beef (800 g). Rub it with 1 tablespoon of olive oil and wrap in foil. The best cuts of beef for stroganoff are: boneless rib eye – also called scotch fillet (pictured above), boneless sirloin, sirloin steak tips, beef tenderloin.

Place the meat in the oven for about 1-1.5 hours. The main thing is that in the end it breaks down well into fibers.

Cut the head of cauliflower into small pieces and put them in a saucepan and fill with water. Cook until the cabbage is ready. Approximate time is about 10-15 minutes. Drain the water, add 1 tablespoon of olive oil, salt and pepper to taste. Chop the cabbage with an immersion blender until smooth.

Remove the finished baked meat from the oven and let it cool down a bit. Then disassemble the fibers with your hands and transfer to a saucepan. Add 200 g of yogurt and 1 tablespoon of capers to the meat. Stir and simmer on low heat for 5 minutes. If necessary, add a little salt and pepper.

Place the cauliflower puree on a plate and the baked meat in yogurt on top.