Beef Stroganoff over Buttered Parsley-Cauliflower “Noodles”

Name: Beef Stroganoff over Buttered Parsley-Cauliflower “Noodles”
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 2 pounds beef tenderloin; Salt and freshly ground black pepper; 5 tablespoons butter; 1 small onion, sliced; 2 tablespoons flour; 2 cans (about 3 cups total) beef consommé; 2 tablespoons Dijon mustard; 1 small head cauliflower; 1/2 cup chicken stock or broth; 3/4 cup chopped fresh flat-leaf parsley, divided; 1 cup sour cream; 6 cornichons or baby gherkins, chopped (optional)

December 9, 2011

If you are looking to save a few bucks and a little time, you can buy 2 pounds of pepper steak strips and cut that into bite-size pieces. The beef won’t be quite as tender but the flavor will be great.

Recipe notes

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