Beef Stroganoff with Mashed Cauliflower

If you have leftover steak, you can use that and skip the searing step to make this easy recipe even easier.

Serves: 4Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 bag (12 oz.) frozen cauliflower florets
  • 1 cup beef broth
  • 2 Tbsp. olive oil
  • 4 cloves garlic, peeled and minced
  • 3⁄4 lb. sirloin steak, cut into thin slices
  • 2 cups sliced baby bella mushrooms
  • 1 cup 2% milk
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. chopped parsley


  • In a large pot over medium-high heat, combine cauliflower and broth. Bring to a boil, cover, and cook 15 minutes until cauliflower is extremely tender. Drain cauliflower and transfer to a food processor or blender. Process until smooth.
  • While cauliflower is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and steak. Sauté 5 to 8 minutes until slightly browned. Toss in mushrooms and sauté 5 more minutes.
  • Add milk, Parmesan cheese, Worcestershire sauce, salt, and pepper. Reduce heat to medium-low and simmer 5 minutes.
  • Serve beef and mushroom mixture over mashed cauliflower. Garnish with parsley.