Make Ahead

Cauliflower, mushroom and beef stroganoff with honey bourbon

October  2, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • SallyCan
  • bistro_gal
  • monkeymom
  • Sagegreen

7 Reviews

ChefFace January 29, 2013
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
SallyCan October 2, 2010
Looks really good. Love the idea of cooking the shaved cauliflower stems in water & wine, the addition of fennel, and of course the bourbon!
Sagegreen October 2, 2010
Thanks, SallyCan! I do like the way the flavors come together to showcase the cauliflower flavors.
bistro_gal October 2, 2010
What a fabulous way to use cauliflower stems. I swear I can smell this through the computer screen :-)
Sagegreen October 2, 2010
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.
monkeymom October 2, 2010
woohoo! Thanks Sagegreen! YUM.
Sagegreen October 2, 2010
Your're welcome, monkeymom. If you try this, please let me know what you think!