- Written by Cynthia Presser
When a Brazilian girl decides to venture in the Italian cuisine, the result has to be a little unusual... And very delicious! In this recipe, the gnocchi is submerged into this abundant sauce, loaded with steak strips and unexpected flavors (at least under an Intalian's perspective) of red bell peppers and scallions. This steak sauce recipe is versatile, because it goes well over different kinds os pastas and rices; but my husband's favorite is over gnocchi, probably because unconsciously he relates this to a steak and potato dinner. In fact my husband loves this dish so much he decided to give it a cute name: Steak Lulu with Gnocchi (not sure if you will think it's cute, but we did). Easy and delicious, this is a great dish for a cold evening! Enjoy with a glass of red wine, just like a true Italian would.
Serves 4 to 6
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 tablespoons brown sugar
- 1 medium red bell pepper, seeded and finely chopped
- 4 garlic cloves, minced
- 1 ½ pounds tender steak, fat trimmed and cut into 1 ½-inch cubes
- ¼ cup brandy or cognac
- ½ cup dry white wine
- ½ cup low-sodium beef broth
- 1 ½ tablespoons tomato paste
- 1 cup heavy cream
- Salt and freshly ground black pepper
- ¾ cup scallions, finely chopped
- 16 ounces store-bought gnocchi
In a large skillet, heat olive oil and butter over medium high heat. Add onions and cook, stirring occasionally until soft, about 4 minutes. Stir in brown sugar, bell peppers and garlic. Cook for 5 minutes stirring occasionally.
Turn heat to high and sear the steak 1 minute. Add cognac and deglaze the pan. Reduce heat to medium-high and add white wine, tomato paste and beef broth. Cook 3 minutes, stirring occasionally. Add heavy cream and cook until it starts to thicken, 2 to 3 minutes. Season with salt and pepper. Remove from heat and fold in scallions.
Cook gnocchi 3 to 5minutes in a large pan with rapid boiling water. Drain and add to steak sauce. Serve immediately with Parmesan cheese on the side.
This versatile sauce works well with a variety of pastas including tagliatelle and rigatoni. Try over rice too.
Amount Per Serving
Total Fat 28.3 g
Cholesterol 154.0 mg
Sodium 374.8 mg
Potassium 745.4 mg
Total Carbohydrate 30.5 g
Dietary Fiber 3.5 g
Sugars 3.7 g
Protein 33.0 g