INGREDIENTS:
140 steak, sliced across the grain
1/2 tbsp avo oil for frying
2 tbsp onions sliced
1 garlic clove, finely chopped
1 tomato sliced thinly
2 tbsp paprika powder
1 tbsp Dijon mustard
3 cups water
salt and pepper
1 tsp dried thyme
salt
Cauliflower rice
1½ lbs cauliflower, shredded or frozen cauliflower rice
½ tbsp avo oil for frying
½ tsp salt
garnish
2 tbsp fresh parsley, finely chopped
DIRECTIONS:
In a large pan over medium heat, fry the garlic and onion in butter until they become soft. Put aside. Increase the heat to medium-high and stir fry the meat for a couple of minutes on each side until lightly browned and seared.
Add onion, tomato paste, Dijon mustard, paprika, thyme, and water. Let simmer on low heat until the meat is tender, approximately 1 hour. Add salt and pepper to taste.
After 1 hour, add heavy cream and let simmer for 10 more minutes.
In a large frying pan on medium-high heat, add butter. When hot, add the cauliflower and fry until softened. Season with salt to taste.
Serve the braised steak with the cauliflower rice and lettuce (optional). Top with some parsley on top.
ENJOY!