Beef Stroganoff with cauliflower

  • Cook Time
    1 hour 45 min
  • Serving
    4
  • Difficulty
    Medium

Beef Stroganoff and puree are two best friends who are always hanging out. You can find different recipes where puree is made of mashed potato, but today I recommend you try mashed cauliflower instead.
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Beef Stroganoff with cauliflower preparation 

 

Ingredients

Beef Stroganoff with cauliflower: Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Cooking is easy!

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