Tonight's Dinner...

Beef Burgundy:

1.5 lbs cubed sirloin
1/3 cup almond flour
1 (10 1/2 oz) beef broth (low sodium)
2 garlic cloves, minced
2 T tomato paste
1/2 t died thyme
1/2 pepper
1 white onion chopped
1 8oz pkg mushrooms, sliced

saute steak until browned, about 5 minutes

Wisk first 7 ingredients in a slow cooker until blended. add steak, onions and mushrooms, stirring well. Cover and cook on high 1 hour; reduce heat to low, cook 5 hours or until meat is tender. Serve with hot mashed cauliflower.

Mashed Cauliflower:

7 1/2 cups cauliflower
1/2 cup fat free milk
6 cloves garlic
1 bay leaf

Heal milk, garlic, and bay leaf until warm. Cook cauliflower in boiling water 7 min or until tender. Puree in blender or food processor until soft. Remove bay leaf and stir together garlic mixture and cauliflower. Serve.

Parmesan Asparagus:

1lb asparagus
1 T olive oil
pepper
1T Parmesan cheese

Toss asparagus in olive oil and pepper. Roast at 450 for 15 minutes or until tender. Top with cheese and roast 1 minute or until cheese melts.