Keto Beef Stroganoff with Cauliflower Mash

1.For the Beef Stroganoff: Heat 1 tablespoon of olive oil 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.

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

3.Pour in the beef broth, 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 and Worcestershire sauce.

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

5.Return 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.

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

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

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