Rosemary Beef Tips and Creamy Fauxtatoes
4
5 minutes
30 minutes
American
Main Dish
No matter where you go these days, everyone seems to be about pressure cooking. From one-pot meals to whole chickens and roasts, pressure cookers seem to have taken the world by storm. But what about low carb meals? Can the pressure cooker handle them too? Absolutely!
This week's recipe is for an American staple- steak tips. Here we take top sirloin steak and mushrooms and bathe it in a low carb gravy, all wrapped up with rosemary and garlic over a creamy cauliflower base. Comfort food to the max!
I was so inspired after making a few recipes in my Instant Pressure Cooker that I decided to whip up a whole series of recipes and put them into a Lean and Green Low Carb Pressure Cooker Cookbook. Want to check it out? Click Here. With so many recipes to cook, you'll be delighted and amazed.
Give this quick recipe a try and let us know how it turns out in the comments below. Cheers and happy cooking! Stacey
Ingredients
1 1/2 lbs. top sirloin steak, cubed into 1" chunks
1 T (one capful) Stacey Hawkins Rosemary Versatility Seasoning (or fresh rosemary, sage, black pepper, onion and garlic)
- 2 1/2 C low sodium beef broth
- 4 C sliced baby portobello mushrooms
1 T (one capful) Stacey Hawkins Garlic and Spring Onion Seasoning (or fresh minced garlic, scallions, salt and pepper)
- 1/2 tsp guar gum (or other approved thickener) & 1/4 C water
1 teaspoon Stacey Hawkins Dash of Desperation Seasoning (or salt and pepper)
- 2 C hot cauliflower mashed potatoes
Directions
Add all ingredients except guar gum & cauliflower mashed potatoes to the pressure cooker. Stir to combine.
- Place the lid on the pot and seal. Cook on HIGH for 15 minutes.
When cooking is finished, use the quick release method to release the steam.
Remove the lid and select SAUTE. In a small cup, mix the guar gum with 1/4 C water & whisk to combine- make sure there are no lumps.
- When liquid in the pot reaches a boil, add the guar gum and water.
Stir to combine and let cook for about 5 minutes until the sauce is thickened. Season with salt & pepper (or dash) if needed.
Serve over 1/2 C cauliflower rice.
