in the past I didn't include my exact recipe to make mashed cauliflower, which I think makes the perfect base to sop up the mushroom gravy.
While this is truly delicious in the winter when comfort food is a requirement, it really hit the spot here on a ridiculously rainy, dreary day.
Paleo Steak Tips in Mushroom Gravy
1 lb. top sirloin steak, cubed
1 tbs. butter
2 minced shallots
1 (8-ounce) package presliced baby bella mushrooms
2 minced garlic cloves
1 tbs. coconut aminos
3 tbs. coconut or almond flour
1 1/2 cups beef or chicken broth
1/2 tsp. black pepper
1/4 tsp. salt
3 fresh thyme sprigs, plus more for garnish
Heat a little olive oil in a large nonstick skillet over medium-high heat. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in coconut aminos. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Serve over mashed cauliflower (recipe below)
one large head of cauliflower, cut into florets
splash of coconut or almond milk, as needed
2 tbs. butter
1/2 tsp. garlic powder
salt, pepper & fresh ground nutmeg, to taste
Boil cauliflower in a large pot until tender; drain and return to pot. Add butter and a splash of milk, then puree mixture with a stick blender. If you don't have a stick, remove mixture to a blender or food processor and run until smooth.
Season to taste with garlic, salt, pepper and nutmeg.