Preparation

In a skillet over medium-high heat, lightly brown the ground beef (6 oz), breaking it up with a spatula as it cooks.

Once the beef (6 oz) is mostly browned, stir in beef bone broth (½ cup) and heavy cream (¼ cup). Add cream cheese (1 Tbsp), onion powder (½ tsp), garlic powder (½ tsp), smoked paprika (¼ tsp), dried thyme (½ tsp), and a generous pinch of salt and pepper (to taste).

Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce reduces and thickens to a creamy consistency. Stir in butter (½ Tbsp) for added richness, if desired. Taste and adjust seasoning.

Meanwhile, steam or boil cauliflower florets (1 cup) until fork-tender. Drain and mash with heavy cream (2 Tbsp), butter (1 Tbsp), salt, and pepper (to taste) until smooth and creamy.

To serve, spoon the creamy beef stroganoff (entire mixture) over a bed of mashed cauliflower (entire mixture). Garnish with fresh parsley if you like.