Gnocchi with stew and mushrooms
Try this gnocchi with stew and mushrooms
- 1 kilogram beef rib
- 1 tablespoon flour
- 3 tablespoon olive oil
- 1 tablespoon butter
- 2 Red onion in 8 parts
- 4 clove garlic coarsely chopped
- 1 twig rosemary
- 1 teaspoon dried rosemary
- 2 laurel leaf
- 500 milliliters full red wine
- 400 milliliters Beef broth from tablet
- 500 gram mixed mushrooms in coarse pieces, wiped clean
- 1 times basic recipe gnocchi
- 1 business suit Gnocchi ready
- Forest parsley finely chopped
Sprinkle the meat on both sides with the flour and some salt. Heat 2 tablespoons of oil with the butter in a stew pan with a thick bottom and fry the meat in portions around. Scoop the last meat from the pan and add the onions to the shortening. Fry them on a low setting in about 5 minutes brown. Add the garlic and cook for another minute. Scoop the meat back into the pan and add the rosemary, bay and wine. Fill with the broth until the meat is just below. Bring to the boil and then turn the heat source down. Let boil gently for 1-2 minutes without lid and then place the lid on the pan. Allow the meat to simmer for about 2.5 hours at the lowest setting (or in the oven at 150ºC).
Season the meat with pepper. Spoon the meat and let the moisture boil for a few minutes at a low setting.
Bring a large pot of water with salt to the boil. Heat the rest of the oil and fry the mushrooms in a high setting brown.
Cook the gnocchi as in the basic recipe. Scoop out of the pan as they float up and add to the mushrooms.
Spoon with the parsley and serve immediately on the stew.
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