YOUR SOLIN GENERATED RECIPE
Slow-Cooked Beef with Velvety Mushroom Sauce and Creamy Cauliflower Mash
Savor a hearty dish featuring tender chunks of lean beef slow-cooked to perfection, smothered in a rich and velvety mushroom sauce. Paired with a silky cauliflower mash accented with a hint of olive oil and garlic, this dish brings a comforting warmth ideal for dinner, balancing robust flavors with a satisfying, clean profile.
INGREDIENTS
4 oz Lean Beef Stew Meat
1 cup Sliced Mushrooms
1/4 medium Onion, diced
1 Garlic clove, minced
1/4 cup Light Cream
1 cup Riced Cauliflower
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Season the beef with salt and pepper. In a heavy skillet or slow cooker, brown the beef over medium-high heat until all sides are seared.
Add diced onion and minced garlic to the skillet, and sauté until softened and fragrant.
Mix in the sliced mushrooms, and allow them to cook down until they release their moisture and begin to form a sauce.
Pour in the light cream, stirring to incorporate it into the mushroom mixture, then reduce the heat and let the sauce simmer, allowing the beef to absorb the flavors. If using a slow cooker, transfer all ingredients and cook on low for 4-6 hours.
While the beef is cooking, prepare the cauliflower mash. Steam or microwave the riced cauliflower until tender.
Once cooked, transfer the cauliflower to a bowl, drizzle with olive oil, and lightly mash until creamy. Season with a pinch of salt and pepper.
Plate the succulent beef with a generous ladle of the mushroom sauce over the top, and serve alongside a portion of the creamy cauliflower mash.