Ingredients
3 tbsp. butter, divided
1 lb. 80% lean ground beef
Kosher salt
Freshly ground black pepper
1 1/2 lb. mushrooms, sliced
1 garlic clove, minced
1 c. low-sodium beef stock or bone broth
4 oz. cream cheese
1/2 c. sour cream
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. paprika
Finely chopped parsley, for garnish
steamed Cauliflower rice, for serving
Preparation
Step 1Heat a large skillet over medium-high and melt 1 tablespoon of butter. Add ground beef and season with salt and pepper. Cook beef, stirring occasionally, until cooked through, about 10 minutes. Transfer meat to a plate.Step 2Return skillet to medium-high heat and add remaining butter and mushrooms. Cook, tossing occasionally, until mushrooms are golden, about 7 minutes. Season with salt and pepper and add garlic. Cook until fragrant, 1 minute. Add broth, cream cheese, sour cream, Worcestershire, Dijon, and paprika to skillet. Bring to a simmer, stirring. Step 3Return beef to skillet and stir to combine. Serve over cauliflower rice with garnish with parsley.
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