Give your strog a scrummy makeover! One-pan wonder: tender, slow-cooked, budget-friendly chuck steak melts into a rich, creamy mushroom sauce. Infused with smoked paprika, sweet onions, and a touch of Worcestershire sauce that adds umami and a little tang.
The secret ingredient? Add pillowy potato gnocchi for a hearty take on this classic dinner fave. These little clouds of goodness will soak up every last drop of that luscious sauce — it’s so good (and so easy).
Whether you’re feeding the family or need a show-stopper for a potluck, this gnocchi bake will become your new signature dish that’ll impress, no matter the occasion.
Ingredients
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 the packet instructions and serve alongside stroganoff.
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