Place cauliflower and potatoes in Large pot, covered with 2 inches of cold water, bring to boil and cook 15 minutes. Drain, put into food processor with milk and 1 Tbsp butter, salt and pepper. Blend until smooth. Set aside.
In medium bowl, mix 1 Tbsp flour, salt and pepper. Toss steak strips in flour mixture to coat. In Lrg stainless skillet, heat 1 Tbsp olive oil over medium-high. Add steak and sear 2 minutes to brown, turning once. Remove to a plate with slotted spoon.
Add 1 Tbsp olive oil to same skillet, reduce heat to medium, add onion, garlic and thyme. Cook 2 minutes. Stir in 1.5 Tbsp flour, cook 30 seconds. Pour in wine, cook 30 seconds, scraping bottom of pan. Whisk in beef broth and simmer 5 minutes until thickened. Stir in parsley.
Serve atop a plate of cauliflower and potato mash.
Serving
Suggestions
Serves 6, 400 Cal, 30g Protein
Originally Submitted
4/2/2018
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