Keto Beef Stroganoff with Cauliflower Mash

1For the Beef Stroganoff: Heat 1 tablespoon of olive oil (2 tbsp) in a large skillet or Dutch oven over medium-high heat. Season the beef slices with salt and pepper. Working in batches if necessary, sear the beef until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.

2Add the remaining 1 tablespoon of olive oil (2 tbsp) to the skillet. Add the sliced onion (1 large) and cook until softened and translucent, about 5-7 minutes. Add the minced garlic (2 cloves) and sliced mushrooms, cooking until the mushrooms are tender and have released their liquid, about 8-10 minutes.

3Pour in the beef broth (1 cup), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes to reduce slightly. Stir in the Dijon mustard (1 tbsp) and Worcestershire sauce.

4Reduce the heat to low. Stir in the sour cream (½ cup) and cream cheese (¼ cup) until smooth and fully incorporated. Do not boil the sauce after adding the sour cream (½ cup), as it may curdle.

5Return the seared beef to the skillet and stir to coat evenly with the sauce. Simmer gently for 5-10 minutes, allowing the flavors to meld and the beef to warm through. Taste and adjust seasoning with salt and pepper as needed.

6For the Cauliflower Mash: While the stroganoff is simmering, steam or boil the cauliflower florets until very tender, about 10-15 minutes. Drain thoroughly.

7Transfer the cooked cauliflower to a large bowl. Add the butter, heavy cream (¼ cup), salt, and white pepper. Mash with a potato masher or use an immersion blender until smooth and creamy.

8Serve the Keto Beef Stroganoff hot over generous portions of the creamy cauliflower mash. Garnish with fresh chopped parsley.