-
1
Fill a large skillet with 1 inch of water.
-
2
Place the skillet over high heat and bring to a boil for the cauliflower noodles.
-
3
Preheat a large skillet with 2 tablespoons of the vegetable oil (twice around the pan) over high heat.
-
4
You will be searing the meat in this pan, so you want it to be screaming hot.
-
5
Thinly slice the meat and cut into 2-inch-long very thin strips.
-
6
Season the meat with salt and pepper and add to the hot oil, spreading the meat out in an even layer.
-
7
Sear the meat, caramelizing it, for about 2 minutes without touching it, then toss and continue to cook for another 2 minutes.
-
8
Remove the meat from the pan and reserve on a plate.
-
9
Reduce heat on the burner to medium low.
-
10
Cool the pan for a minute, then add 2 tablespoons of the butter to the skillet, melt, and add half of the sliced onion.
-
11
Cook for 2 to 3 minutes, then add the flour, stirring to distribute.
-
12
Cook the flour for 30 seconds.
-
13
Whisk in the beef consomme and the Dijon mustard and turn the heat down to low, gently simmering for 10 minutes.
-
14
While the stroganoff sauce is cooking, prepare the cauliflower noodles: With a paring knife, remove the stem of the cauliflower, trying to keep the head intact.
-
15
With the cut side down on the cutting board, slice the cauliflower into 1/4-inch-thick slices.
-
16
Stack those slices and cut them in half, lengthwise.
-
17
Add some salt and the cauliflower noodles to the skillet with the boiling water.
-
18
Cook for 2 minutes.
-
19
Drain the cauliflower in a colander.
-
20
Return the pan to the heat and add the remaining 2 tablespoons of vegetable oil, the remaining onion, salt, and pepper; cook for 1 minute.
-
21
Add the cauliflower and chicken stock to the onion, stir to coat, and cook for 3 minutes, or until the cauliflower is tender.
-
22
Turn the heat off and add the remaining 3 tablespoons of butter and 1/2 cup of the chopped parsley.
-
23
Toss to coat and reserve while you finish off the stroganoff.
-
24
Add the meat back to the pan with the stroganoff sauce.
-
25
Add the sour cream, stirring to combine.
-
26
Turn the heat back up to medium high and simmer for 2 to 3 minutes, to finish cooking the meat.
-
27
Taste the dish, checking for seasoning, and arrange the beef stroganoff on a bed of the cauliflower noodles.
-
28
Garnish with the remaining 1/4 cup chopped parsley and the chopped cornichons.
-
29
For easy slicing of raw meat, pop it into the freezer for 10 to 15 minutes before starting to prepare the meal.
-
30
This firms up the meat and youll find that it will be easier to control the thickness of the slices.
