Beef stroganoff with cauliflower rice
Tender strips of steak in a creamy paprika and mushroom sauce, served over light cauliflower rice.
- Time35 min
- LevelEasy
- Costabout £2.63 a head
Ingredients
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Method
- 1
Pat the steak dry and season. Heat half the oil in a large frying pan until very hot. Sear the steak in two batches for 2 minutes each, then set aside.
4 min - 2
Lower the heat and add the rest of the oil and half the butter. Cook the onion for 5 minutes, then add the mushrooms and cook for 6 minutes until golden.
11 min - 3
Stir in the garlic, paprika and tomato purée for 1 minute. Add the water and let it bubble for 2 minutes.
- 4
Take the pan off the heat. Stir in the soured cream and return the steak with its juices. Warm through gently for 1 minute.
- 5
Melt the remaining butter in another pan. Cook the cauliflower rice for 4 minutes until just tender.
4 min - 6
Serve the stroganoff over the cauliflower rice, scattered with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.