Sunday, May 2, 2021

Beef and Gnocchi Soup


 Beef and Gnocchi Soup



A hearty and delicious chunky soup deserve a full course. Serve with crusty bread to take in all the delicious broth


INGREDIENTS

3 pounds of boneless roast beef , cut in fat

salt and pepper

2 tablespoons of oil , divided

2 chopped onions

2 carrots, peeled and chopped

1 crudites , sliced

6 garlic cloves, chopped

1 tablespoon fresh thyme leaves or 1 teaspoon dried

2 teaspoons hot, sweet or smoked paprika (I'm using hot Hungarian)

2 tablespoons of ingredient

½ cup wine (such as cabernet sauvignon)

4 cups low-sodium beef stock

1 teaspoon soy

¼ teaspoon crushed red chili flakes

1 bay leaf

1 tablespoon cornstarch

1 glass of water

1 pound potato gnocchi or diced peeled potatoes

1 cup frozen peas

¼ cup of chopped fresh parsley leaves


INSTRUCTIONS

1.Pat the roast dry with paper towels. Remove all visible fat and silvery skin. Cut it into 1 inch pieces and season with salt and pepper. Heat 1 tablespoon of oil during a large casserole pot or saucepan with a thick bottom until it glistens. Brown half the meat , about 10 minutes, and transfer to a bowl employing a slotted spoon; cover to stay warm. Brown remaining beef strips and place during a bowl with any gravy.

2.Add the remaining tablespoons of oil to the now empty casserole pan. Add the onions, carrots and celery, and cook until the vegetables are soft and therefore the onions turn brown and caramelized, about 8 minutes. Add garlic, thyme, paprika, and ingredient to the vegetables. Saute for about 30 seconds or until garlic is fragrant. Stir within the wine and deglaze rock bottom of the pan to get rid of any gold parts.

3.Add the cooked beef to the pot along side the meat stock. Add the bay leaves to the soup, cover and reduce the warmth to medium / medium-low. Boil the soup, stirring occasionally, until beef and vegetables are tender, about 1.5 to 2 hours.

4.Mix cornstarch and water until dissolved. Gently stir the puree into the soup. Add soy , red pepper flakes, and gnocchi. Bake 3 to five minutes or until the gnocchi is cooked (check package directions for cooking times). The gnocchi will float to the highest when cooked. Remove the bay leaves, add the peas and parsley, then check the seasoning. Serve with crusty bread for a sip of broth.