Cauliflower, Mushroom And Beef Stroganoff With Honey Bourbon

• 1/4 teaspoon fresh milled fennel seed
• 1/4 teaspoon fresh milled black pepper
• 1-2 teaspoons sweet Hungarian paprika
• a "glug" of olive oil
• 8 ounces grass-fed steak tips, cut bite size
• 1 garlic clove, smashed, peeled, and minced
• 1 cippolini onion, chopped
• a splash of honey bourbon
• 1 teaspoon or so kosher or Himalayan salt
• 1 cup meaty mushrooms, sliced (boletus or bella, for example)
• 1 cup cauliflower florets, tiny bite size
• 1 ounce fresh fennel, diced
• 2 ounces fresh sweet red pepper, cut into long thin slices, (and a few carrot pieces if desired)
• 1/2 cup fresh cream
• 1/4-1/2 cups sour cream, depending upon your taste
• 1 tablespoon flat leaf parsley, dill, and chives, chopped
• fresh chopped herbs for garnish, same as above
• serve over cooked, shaved slices of cauliflower stem as noodles

1. In a heated pan add the spices. Stir. Next add the olive oil (we love thirschfeld's glug). Add the beef to sear next. Then remove the meat from the pan. Next add a splash of bourbon to deglaze the pan.
2. Add the garlic and onion and reduce. Add a bit more oil as needed. Next add the salt, mushrooms, cauliflower, peppers, and fresh fennel. After they caramelize, pour in the cream, stirring. Return the meat to the pan. When everything is cooked until tender (but not overcooked), just before serving, stir in the sour cream and fresh herbs until warm. Do not bring to boiling. Plate over cauliflower noodles, or your choice of noodles. Garnish with some finely chopped fresh herbs.

black pepper, sweet hungarian paprika, olive oil, garlic, cippolini onion, honey bourbon, kosher, mushrooms, cauliflower, fresh fennel, sweet red pepper, fresh cream, sour cream, flat leaf parsley, herbs, cauliflower

Taken from food52.com/recipes/7003-cauliflower-mushroom-and-beef-stroganoff-with-honey-bourbon (may not work)