Protein Upgrade | Quick ORGANIC Ground Beef Goulash
with Mushrooms over Cauliflower 'Rice'
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
A dreamy dollop of sour cream is the finishing touch on this time-saving goulash. It sinks and spreads into a saucy mix of browned organic ground beef and mushrooms (conveniently pre-sliced). Each generous bowl is lined with keto-smart cauliflower instead of starchy grains.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 225g Sliced mushrooms
- 15ml Minced garlic
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 43ml Sour cream
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Milk
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
13 g
Sodium
420 mg
Total Carb
23 g
Sugars
9 g
Protein
40 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and ½ the garlic. Sauté, 8 to 10 min., until softened; season with S&P.
Start the goulash
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the onions, mushrooms and remaining garlic. Sauté, 1 to 2 min., until fragrant.
- Add the beef; season with the spices and S&P.
- Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Finish the goulash
- To the pan, add the tomato paste, demi-glace and ¾ cup water (double for 4 portions).
- Cook, stirring often, 4 to 5 min., until the beef* is cooked through and the sauce has thickened.
- If the sauce seems dry, gradually add ½ cup water until you achieve a saucy consistency; season with S&P.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top with the goulash.
- Dollop with the sour cream. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
