“TOP IT WITH CREAMY BURRATA!”
“FILL YOUR MAGIC PUMPKIN WITH AN EASY, MOREISH MINCE MIXTURE”
BEEF STROGANOFF GNOCCHI BAKE
Preparation time 30 mins
Cooking time 2 hours 30 mins
Serves 6
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 parmesan
Thyme sprigs, to serve
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional).
STEP 2 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
