Gnoc­chi with gravy beef in a red wine sauce

Western Times - - LIFE | TASTE -

GRAVY beef is cooked un­til fall-apart ten­der in this suc­cu­lent recipe. Make the sauce ahead of time, the flavour will only get bet­ter.



800g gravy beef

800g gnoc­chi

1 car­rot, diced

2 cel­ery sticks, diced

1 onion, diced

2 gar­lic cloves, chopped

1 tbs tomato paste

200 ml red wine

300 ml beef stock

2 bay leaves

1 tbs oregano

1 tsp plain flour

Salt and pep­per


Heat the olive oil in a fry­pan and brown all veg­eta­bles; sprin­kle with flour and stir to dis­solve and then set aside.

Cut the gravy beef into 3cm squares and sea­son with salt and pep­per; brown in batches in the same pan af­ter ad­ding some more oil.

Add the tomato paste, oregano, veg­eta­bles, wine and stock. Re­duce heat to low, cover the pan and sim­mer for two hours on a low heat.

Ad­just sea­son­ing and serve with gnoc­chi.

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