Steakhouse Beef Mushroom Stew with Cauliflower Mash

Ingredients

• 1 1/2 cups (180 g) cauliflower florets
• 1 tbsp (15 ml) unsweetened coconut milk
• 1 tbsp (5 g) nutritional yeast
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (5 ml) olive oil
• 5 oz (140 g) lean beef sirloin, sliced
• 1/4 small onion, chopped (30 g)
• 1 clove garlic, minced (3 g)
• 3/4 cup (90 g) mushrooms, sliced
• 1/2 tsp fresh thyme
• 1 cup (240 ml) low-sodium gluten-free beef or chicken broth
• 1 1/2 tsp (7.5 ml) balsamic vinegar

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Method

1. Steam the cauliflower for 8–10 minutes, until tender. Mash with the coconut milk, yeast, salt, and pepper.
2. Heat the oil in a skillet over high heat. Sear the beef in one layer for 2–3 minutes, then lift it out.
3. Lower the heat to medium. Add the onion, garlic, mushrooms, and thyme and cook for 4–5 minutes, until the mushrooms are soft.
4. Add the broth and simmer for 8–10 minutes, until reduced by a third. Return the beef for 2 minutes; off the heat, stir in the balsamic.
5. Serve over the cauliflower mash.