Ground Beef Stroganoff with Mushrooms and Cauliflower Rice

Grate the cauliflower into rice-sized pieces using a box grater or food processor. Set aside.

In a large pan, heat 2 tablespoons of olive oil (per person) over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the ground beef to the pan. Cook, breaking it apart with a spoon, until browned and cooked through. Season with paprika, and a pinch of salt and pepper to taste.

To the beef, add the sliced mushrooms and cook until they begin to soften and release their moisture, about 5 minutes.

Prepare the beef stock by dissolving a stock cube in 450-500ml of boiling water per person. Measure out 60ml of beef stock per person and add it to the pan.

Stir in the Worcestershire sauce, Dijon mustard, and cream cheese until the cream cheese is melted and the sauce is smooth.

Reduce the heat to low and stir in the sour cream until well combined. Cook for an additional 2-3 minutes, until the sauce is heated through but not boiling. Adjust the seasoning with salt and pepper, if needed.

While the beef mixture is simmering, heat another pan over medium heat with a splash of olive oil. Add the grated cauliflower rice and sauté for 5-7 minutes, until tender. Season with salt and pepper to taste.

Serve the beef stroganoff over the bed of cauliflower rice. Garnish with finely chopped fresh parsley.