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I walk a tricky line on Sunday afternoons and evenings between wanting all of the cozy comfort foods AND wanting to feel my best on a Monday morning. Luckily this beef and mushroom with cauliflower mash dish brings me the best of both worlds. It’s hard for me to know when my food is actually delicious and when I am just being biased, but I tasted this beef and mushroom dish and immediately said, “WOW this is good!” Thankfully my taste tester agreed and I hope that you all will too!
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You might think that the beef and beef broth are the star of the show in this beef and mushrooms with cauliflower mash dish, but don’t sleep on the cauliflower mash!! Ever since doing the Whole30 in January, my girlfriend and I have been converted from mashed potatoes to mashed califlower. Its easier to make, so creamy and doesn’t leave me feeling Like I have a bowling ball in my stomach after I eat. When we are not following a Whole30 in this house we make it with salt, butter and heavy cream. If we are following a Whole30 we use salt, ghee and almond milk! Both ways are delicious, but definitely something to note for my Whole30 friends.
This beef and mushroom with cauliflower mash dish honestly looks harder to throw together than it actually is. For me this came together in less than 30 minutes which is the kind of thing I need when that evening hanger starts to set in!! To make this comforting meal just take your flank steak and tenderize it. Then season on both sides and cube the meat. Toss the meat in tapioca flour and set aside. Cut your cauliflower into florets and steam in its own pot. Slice the mushroom and onions. Heat some oil over medium and add the flank steak to the pan. Cook the flank steak for about 5 minutes. Remove from the pan and add the mushrooms, onion and a splash of beef broth. Allow the veggies to soften, then add the remainder of the beef broth, the beef and a few sprigs of thyme. Simmer for a few minutes to allow the flavors to combine and sauce to thicken. While this is simmering add cream and butter to steamed cauliflower and blend in the pot with an immersion blender. Serve beef warm with sauce over cauliflower mash!
You can find the full recipe down below and, as always, if you make this dish, please share your version with me on Instagram!
Steak and Mushroom with Cauliflower Mash
ingredients:
- 1.5 lb flank steak
- 1 tbsp tapioca flour
- 2 tbsp avocado oil
- 8oz baby bella mushrooms
- 1 yellow onion
- 1 cup beef broth
- 4-5 sprigs of fresh thyme
- Salt and pepper
instructions:
How to cook Steak and Mushroom with Cauliflower Mash
- Tenderize flank steak by pounding with a meat tenderizer and season the steak liberally with salt on both sides
- Slice mushrooms, dice the onion and cut the cauliflower into florets
- Cut steak into bite size pieces and toss in a mixing bowl with tapioca flour until each piece is coated
- Heat avocado oil in a large frying pan over medium heat
- When the oil is warm add steak to the pan. Cook over medium for 5 minutes tossing occasionally
- Steam the cauliflower florets in a separate pan for 10 minutes or until very tender
- Remove steak from the pan but leave the pan on the heat and add onions, mushrooms, season with salt and pepper and a couple of tablespoons of beef broth
- Cook the mushrooms and onions over medium heat for 5 minutes
- Return the steak to the pan with the mushrooms and onions and pour in the rest of the cup of beef broth
- Increase the heat to medium-high, add a few sprigs of fresh thyme to the pan and allow some of the beef broth liquid to reduce and make a sauce – cook for about 5 minutes
- While that is simmering, remove excess liquid from steamed cauliflower and add butter and cream (ghee and almond milk if Whole30) plus salt to the warm steamed cauliflower
- Stick an immersion blender in the pot and blend the cauliflower into a creamy mash
- Serve the beef and mushrooms over the mash for a delicious, low carb meal!
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