Ingredients:

  • 1 lb (450g) 80/20 ground beef
  • 8 oz (225g) sliced baby bella mushrooms
  • 1 small (50g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30g) salted butter
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tbsp (15g) Dijon mustard
  • 1/2 cup (115g) full-fat sour cream
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 12 oz (340g) frozen cauliflower rice
  • 1 tbsp (15g) butter
  • pinch of salt

Instructions:

  1. Place a cast-iron skillet over medium-high heat. Add ground beef and cook, breaking into chunks, until deeply browned. Drain excess grease, leaving approximately one tablespoon in the pan. Remove beef and set aside.
  2. In the same skillet, melt 2 tbsp (30g) of butter. Sauté mushrooms until golden brown. Stir in diced onion and garlic, cooking for 2-3 minutes until translucent.
  3. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape the pan to release browned bits. Stir in heavy cream and simmer for 3-5 minutes until thickened. Lower heat and fold in sour cream and cooked beef until glossy.
  4. In a separate non-stick pan, heat 1 tbsp (15g) of butter over high heat. Add cauliflower rice and sauté for 5-7 minutes without stirring excessively to allow grains to brown and stay fluffy.