Cauliflower, mushroom and beef stroganoff with honey bourbon

By • October 2, 2010 • 7 Comments

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Author Notes: I have been making versions of this for years. Usually I go by feel and not by measurement. When I have enough cauliflower noodles made from the stem, I serve the stroganoff over them. You can see my recipe for a la carte noodles on this site. When serving them under stroganoff, I do not finish them with a sauce, but instead use wine and water to cook the noodles until tender. If you want a vegetarian version of the stroganoff, then substitute half mushrooms and half cauliflower for the beef and skip the step about removing them from the pan.Sagegreen

Serves 4

  • 1/4 teaspoon fresh milled fennel seed
  • 1/4 teaspoon fresh milled black pepper
  • 1-2 teaspoons sweet Hungarian paprika
  • a "glug" of olive oil
  • 8 ounces grass-fed steak tips, cut bite size
  • 1 garlic clove, smashed, peeled, and minced
  • 1 cippolini onion, chopped
  • a splash of honey bourbon
  • 1 teaspoon or so kosher or Himalayan salt
  • 1 cup meaty mushrooms, sliced (boletus or bella, for example)
  • 1 cup cauliflower florets, tiny bite size
  • 1 ounce fresh fennel, diced
  • 2 ounces fresh sweet red pepper, cut into long thin slices, (and a few carrot pieces if desired)
  • 1/2 cup fresh cream
  • 1/4-1/2 cups sour cream, depending upon your taste
  • 1 tablespoon flat leaf parsley, dill, and chives, chopped
  • fresh chopped herbs for garnish, same as above
  • serve over cooked, shaved slices of cauliflower stem as noodles
  1. In a heated pan add the spices. Stir. Next add the olive oil (we love thirschfeld's glug). Add the beef to sear next. Then remove the meat from the pan. Next add a splash of bourbon to deglaze the pan.
  2. Add the garlic and onion and reduce. Add a bit more oil as needed. Next add the salt, mushrooms, cauliflower, peppers, and fresh fennel. After they caramelize, pour in the cream, stirring. Return the meat to the pan. When everything is cooked until tender (but not overcooked), just before serving, stir in the sour cream and fresh herbs until warm. Do not bring to boiling. Plate over cauliflower noodles, or your choice of noodles. Garnish with some finely chopped fresh herbs.
Jump to Comments (7)

Tags: creamy, savory

Comments (7) Questions (0)


about 2 years ago ChefFace

This looks soooo good, was thinking i wanted a yummy beef and mushroom sauce to serve over root vegetable "noodles" and here is one! yummm


over 4 years ago SallyCan

Looks really good. Love the idea of cooking the shaved cauliflower stems in water & wine, the addition of fennel, and of course the bourbon!


over 4 years ago Sagegreen

Thanks, SallyCan! I do like the way the flavors come together to showcase the cauliflower flavors.


over 4 years ago bistro_gal

What a fabulous way to use cauliflower stems. I swear I can smell this through the computer screen :-)


over 4 years ago Sagegreen

Thanks, bistrogal. You can make the noodles as wide or as thin as you like. I go for the widest width! I would love to serve you some.


over 4 years ago monkeymom

woohoo! Thanks Sagegreen! YUM.


over 4 years ago Sagegreen

Your're welcome, monkeymom. If you try this, please let me know what you think!