This is a tasty dish that never fails to impress here in Australia!
Original recipe makes 4 servings
Ingredients
2 tablespoons olive oil
1 pound flank steak, cut into strips
1 onion, thinly sliced
1 teaspoon minced garlic
1 (6 ounce) package fresh button mushrooms, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 (14.4 ounce) can diced tomatoes
1 teaspoon smoked sweet paprika
1 (1 pound) package potato gnocchi
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PREP
30 mins
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COOK
25 mins
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READY IN
55 mins
Directions
- Heat olive oil in a skillet over high heat. Add beef and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm. Reserve the oil in the skillet.
- Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.
- Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.
Nutrition
Calories: 422 kcal
Carbohydrates: 35 g
Cholesterol: 57 mg
Fat: 23.4 g
Fiber: 4.6 g
Protein: 19.7 g
Sodium: 273 mg