Ingredients
4 tbsp olive oil
180g New Zealand Sirloin,
cubed
6 shallots, diced
3 onions, quartered
1 leek, sliced
1 stock celery, slice
1 carrot, cubed
3 cauliflower florets
3 tbsp tomato puree
1 cup chicken stock
1 tsp mustard
1 potato, cut into six
1 peeled tomato, quartered
2 bay leaves
Salt and pepper to
taste

Method

(To make chicken stock:
Boil chicken bones for an hour or two in 1 litre of water. Add a tsp of salt, a tsp of pepper, and two tsp of chicken stock granules.)
1. Heat olive oil in a pan or wok and fry shallots till they’re glassy.

2. Add onions and continue frying till onions are glassy.

3. Pour in chicken stock and bring to a boil.

4. Add the sirloin, wait for five minutes, then add potato, carrot, leek and celery and return to the boil.

5. Add tomato and tomato puree, bay leaf and cauliflower.

6. Add salt, pepper and mustard.

7. Simmer for half-an-hour, covered for the first 20 minutes.