If you are looking to save a few bucks and a little time, you can buy 2 pounds of pepper steak strips and cut that into bite-size pieces. The beef won’t be quite as tender but the flavor will be great.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Fill a large skillet with 1 inch of water. Place the skillet over high heat and bring to a boil for the cauliflower “noodles.”
Step 2
Preheat a large skillet with 2 tablespoons of the vegetable oil (twice around the pan) over high heat. You will be searing the meat in this pan, so you want it to be screaming hot.
Step 3
Thinly slice the meat and cut into 2-inch-long very thin strips. Season the meat with salt and pepper and add to the hot oil, spreading the meat out in an even layer. Sear the meat, caramelizing it, for about 2 minutes without touching it, then toss and continue to cook for another 2 minutes.
Step 4
Remove the meat from the pan and reserve on a plate. Reduce heat on the burner to medium low. Cool the pan for a minute, then add 2 tablespoons of the butter to the skillet, melt, and add half of the sliced onion. Cook for 2 to 3 minutes, then add the flour, stirring to distribute. Cook the flour for 30 seconds. Whisk in the beef consommé and the Dijon mustard and turn the heat down to low, gently simmering for 10 minutes.
Step 5
While the stroganoff sauce is cooking, prepare the cauliflower “noodles”: With a paring knife, remove the stem of the cauliflower, trying to keep the head intact. With the cut side down on the cutting board, slice the cauliflower into 1/4-inch-thick slices. Stack those slices and cut them in half, lengthwise. Add some salt and the cauliflower “noodles” to the skillet with the boiling water. Cook for 2 minutes. Drain the cauliflower in a colander. Return the pan to the heat and add the remaining 2 tablespoons of vegetable oil, the remaining onion, salt, and pepper; cook for 1 minute.
Step 6
Add the cauliflower and chicken stock to the onion, stir to coat, and cook for 3 minutes, or until the cauliflower is tender. Turn the heat off and add the remaining 3 tablespoons of butter and 1/2 cup of the chopped parsley. Toss to coat and reserve while you finish off the stroganoff.
Step 7
Add the meat back to the pan with the stroganoff sauce. Add the sour cream, stirring to combine. Turn the heat back up to medium high and simmer for 2 to 3 minutes, to finish cooking the meat. Taste the dish, checking for seasoning, and arrange the beef stroganoff on a bed of the cauliflower “noodles.” Garnish with the remaining 1/4 cup chopped parsley and the chopped cornichons.
Tidbit
Step 8
For easy slicing of raw meat, pop it into the freezer for 10 to 15 minutes before starting to prepare the meal. This firms up the meat and you’ll find that it will be easier to control the thickness of the slices.
