About this recipe:Tender strips of beef are tossed with tomatoes, peppers, mushrooms and potato gnocchi for a delicious meal.
2 tablespoons olive oil
450g lean rump or flank steak, cut into strips
1 onion, thinly sliced
1 teaspoon minced garlic
170g fresh button mushrooms, sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 (400g) tin chopped tomatoes
1 teaspoon sweet smoked paprika
450g potato gnocchi
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Method Prep:30min › Cook:25min › Ready in:55min
Heat olive oil in a pan over high heat. Add beef strips and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with cling film to keep warm. Reserve the oil in the pan.
Reduce heat to medium, then stir in the onion and garlic; cook until softened, 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 the 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 the 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.