Beef & Portobello Stroganoff Bowl

In this noodle-free, veggie-powered twist on a comfort classic, ground beef is simmered with thyme, rosemary, and red wine, then draped with a decadent Dijon-spiked mushroom cream sauce (made with porcini powder, sour cream, cream cheese, and sherry wine). It's topped with meaty portobellos that are roasted with thyme and garlic and served alongside creamy cauliflower rice gratin.

Ingredients: ground beef, portobello mushrooms, cauliflower, onions, mushrooms, olive oil, heavy cream, cabernet sauvignon wine, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), garlic, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), celery, sour cream (cultured cream), green onions, sherry cooking wine, parsley, dijon mustard (distilled vinegar, water, #1 grade mustard seed, salt, chardonnay wine, citric acid, tartaric acid, spices and turmeric), parsley, thyme, sea salt, rosemary, smoked black pepper, dried porcini powder