SiG
MT
79
STEAK AND GNOCCHI SOUP
INGREDIENTS:
• 1 ½ pounds stewing beef or chuck roast
• 1 large onion diced
• 3 carrots diced
• 4 celery sticks diced
• ½ pound mushrooms sliced
• 2 cloves garlic crushed
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 2 bay leaves
• 2 cups strong beef stock
• 1 tablespoon flour mixed with milk
• ⅓ cup milk
• 6 ounces dark stout beer (you drink the rest of the can)
• 1-16-ounce package gnocchi
• salt & pepper to taste
DIRECTIONS:
1. For the filling, brown the beef in a large pot. Remove
and set aside.
2. In the same pot, fry the onion, carrots and celery
sticks until soft and fragrant (about 10 minutes).
3. Add the mushrooms and garlic and fry for 5 minutes
before adding the paprika and herbs.
4. Pour in the stock, beer and add the browned beef back
into the pot. Stir to combine everything and reduce the
heat. Cover the pot and allow the stew to simmer gently
for 1 1/2 - 2 hours.
5. When the meat is really tender (when you press a piece
with a spoon it should break apart), add the gnocchi
and continue to cook for an additional 10 minutes.
Turn the heat up and pour in the flour and milk mixture.
Allow the sauce to simmer rapidly and thicken for
about 10 minutes.
