Tuesday, July 2, 2013

Paleo Steak Tips in Mushroom Gravy over Mashed Cauliflower

I've shared this one before, but it's a favorite worth revisiting. Also, 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 
(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 
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)

mashed cauliflower:
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.