Name: One pan beef stroganoff gnocchi bake
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Ingredients: 1.5kg chuck steak, trimmed, cut into 3cm pieces; ⅓ cup plain flour; 1 Tbsp sweet smoked paprika; ¼ cup extra virgin olive oil; 1 large brown onion, thinly sliced; 2 cloves garlic, crushed; 200g button mushrooms, thinly sliced; 4 portobello mushrooms, thickly sliced; 1 Tbsp tomato paste; 400g can diced tomatoes; 1 cup beef stock; 2 Tbsp Worcestershire sauce; Sea-salt flakes and freshly ground black pepper, to season; 1 cup sour cream; 400g packet fresh potato gnocchi (see Cook’s tip); ½ cup finely grated

Give your strog a scrummy makeover! Slow cook budget-friendly chuck steak to meltingly tender, then add pillowy potato gnocchi for a hearty take on this classic dinner fave.

Ingredients

1.5kg chuck steak, trimmed, cut into 3cm pieces

⅓ cup plain flour

1 Tbsp sweet smoked paprika

¼ cup extra virgin olive oil

1 large brown onion, thinly sliced

2 cloves garlic, crushed

200g button mushrooms, thinly sliced

4 portobello mushrooms, thickly sliced

1 Tbsp tomato paste

400g can diced tomatoes

1 cup beef stock

2 Tbsp Worcestershire sauce

Sea-salt flakes and freshly ground black pepper, to season

1 cup sour cream

400g packet fresh potato gnocchi (see Cook’s tip)

½ cup finely grated

Method

Preheat oven to 180°C fan-forced (200°C conventional).

Toss steak in combined flour and paprika to coat. Heat 1 tablespoon of the oil on high heat in a 30cm round casserole dish. Brown steak in 2 batches. Transfer to a plate. Set aside.

Heat remaining oil in same pan on medium heat. Cook onion for 3-4 minutes, stirring until soft. Add garlic and mushrooms, cook for 5 minutes until softened. Stir through tomato paste, then tomato, stock and sauce. Season. Return beef to pan. Bring to a simmer and cover with lid. Bake for 2 hours or until beef is tender.

Increase oven temperature to 200°C fan-forced (220°C conventional). Stir sour cream through beef mixture, then top with gnocchi. Sprinkle with cheese. Bake uncovered for 15 minutes or until gnocchi is tender and cheese is golden. Serve with thyme sprigs.

COOK’S TIP

Use fresh gnocchi from chilled section of the supermarket as it doesn’t require pre-cooking. If using shelf stable gnocchi, cook according to packet instructions and serve alongside stroganoff.

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Ingredients

Method

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