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Beef, Leek & Red Wine & Cauliflower Puree

1.2kg chunky diced gravy beef
2 leeks thinly sliced
2 teaspoons butter
1 tablespoon olive oil
4 cups button mushrooms, sliced
500ml beef stock
1 cup red wine
1 tablespoon plain flour
Salt & pepper
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper
2 tablespoons parmesan cheese
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine. Season to taste with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. Meanwhile mix plain flour with water to create a paste. Once meat is cooked, stir through flour paste to thicken the sauce. 

Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.
Serves: 4-6

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