Beef with gravy and cabbage puree

This incredibly delicious dish comes from Sweden, where it was originally called "shoebox". We're not sure how it relates to the shoebox, but we know for sure that it's impossible to resist this keto yummy.

Ingredients

• Cabbage puree
• 650 g White cabbage
• 75 g Butter
• 0.25 tsp Ground nutmeg
• Salt and pepper
• PETRUSHKA OIL
• 75 g Butter
• 3 tbsp. l. Parsley
• Salt and pepper
• MEAT, LEAK AND SAUCE
• 150 g Bacon
• 0.5 pcs Leek
• 3 tbsp. l. Butter
• 650 g Beef
• 75 ml Red wine
• 75 ml Water
• Salt and pepper

Directions

1. Start cooking with mashed potatoes. Cut the head of the cabbage in half starting from the center. In each half, remove the stem and hard core, then chop the leaves. Place the cabbage in lightly salted boiling water and cook until tender. Drain the water.
2. Add butter and using a blender or hand mixer beat the mixture until smooth. Add salt, pepper and nutmeg. Place the mixture in a warm place.
3. To make parsley oil, combine softened butter with finely chopped parsley, salt and pepper.
4. Chop the bacon and leeks. Fry in oil until crisp. Remove the mixture from the pot and place in a warm place.
5. In the same skillet, fry the beef steaks for 2-3 minutes on each side, depending on the degree of doneness you prefer. Transfer to a plate and place in a warm place.
6. Pour equal amounts of water and red wine into the same pan. Bring the mixture to a boil and leave for a while to thicken the sauce.
7. Serve with gravy, fried leeks, bacon, and kale puree. Season with a spoonful of parsley oil.