1In a non stick skillet on medium heat cook mushrooms until they just release their moisture, add worcestershire sauce and cook a minute or two more. Set aside.
In a dutch oven heat olive oil on medium high heat. Lightly dust beef strips with flour. Working in batches brown meat on all sides and put on a plate.
2Add the onions to the pot, salt and pepper and sautee until transluecent, add garlic and tomatoe paste, sautee until tomatoe pastes is turns a crimson red and fragrant. Add red wine and stir for a minute or reduces by half.
3Add beef broth, bay leaf, and marjoram. Bring to a boil and add the beef and mushrooms. Set to a simmer stirring ocassionally for about 30-40 minutes. Reduce heat to low. Stirring slowly add the dijion mustard and sour cream to taste. Salt and pepper to taste.
4Faux Potatoes: make sure the cauliflower is cooked through. Add butter, garlic powder, salt and pepper.
Mash with a potatoe masher or use a hand mixture. Beat until smooth and creamy. Add sour cream to taste.
Stir in potato flakes if you want.