Sarah Pound’s Slow Cooked Beef Goulash with Buttered Mushrooms and Gnocchi

Name: Slow Cooked Beef Goulash with Buttered Mushrooms and Gnocchi
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: Hungarian, International
Ingredients: 3 tbsp sweet paprika; 4 tbsp plain flour; 1.5 kg chuck or oyster blade beef (cut into 6 cm squares); 3 brown onions (sliced); 4 cloves garlic (finely chopped); 2 tbsp tomato paste; 1/2 cup red wine vinegar; 2.5 cups beef stock; 3 bay leaves; 750 ml passata; 1 tbsp extra virgin olive oil; 2 tbsp butter; 350 g button mushrooms (sliced); 700 g storebought fresh gnocchi; Sea salt; Black pepper; 1 cup sour cream (to serve); Fresh parsley (to serve)

Sarah Poundʼs Slow Cooked Beef Goulash with Buttered Mushrooms and Gnocchi recipe tastes incredible. See ingredients & method below.

This dish has definitely got the WOW factor!!

It is similar to my slow cooked lamb in that it requires VERY LITTLE effort, but yields an absolutely delicious result. The meat is so tender, the sauce beautifully rich and yet there is no pre-browning of the meat or any time consuming preparation. The buttered mushrooms add a wonderful creamy element and the gnocchi ties it all together. ... More

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Côtes du Rhône

Slow Cooked Beef Goulash with Buttered Mushrooms and Gnocchi

Ingredients

3 tbsp sweet paprika
4 tbsp plain flour
1.5 kg chuck or oyster blade beef (cut into 6 cm squares)
3 brown onions (sliced)
4 cloves garlic (finely chopped)
2 tbsp tomato paste
1/2 cup red wine vinegar
2.5 cups beef stock
3 bay leaves
750 ml passata
1 tbsp extra virgin olive oil
2 tbsp butter
350 g button mushrooms (sliced)
700 g storebought fresh gnocchi
Sea salt
Black pepper
1 cup sour cream (to serve)
Fresh parsley (to serve)

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Preheat oven to 160°C fan forced (180°C conventional).
In a large bowl, mix together the plain flour and paprika.
Add in the beef pieces and coat them well in the mix.
Place a large ovenproof pot over high heat.
Add the floured beef, onion, garlic, tomato paste, red wine vinegar, beef stock, bay leaves and passata.
Combine all ingredients and bring it to the boil, then turn off the heat.
Place the lid on the pot and place it in the oven for 3 hours, until the beef is flaking apart with a fork.
Twenty minutes before the beef is ready, place a large fry pan over high heat.
Add the olive oil, butter and mushroom to the pan.
Cook, stirring, for approximately 10 minutes until the mushrooms are browned and caramelised.
Cook gnocchi according to packet instructions (typically 3 minutes for fresh gnocchi), then drain and set aside.
Remove the beef from the oven, and mix in the mushrooms. Gently stir through the cooked gnocchi and season well.
Serve in bowls with a dollop of sour cream and some fresh parsley.

Tags: