This gnocchi beef Stroganoff has melt-in-your-mouth tender meat and is subtly spiced with cinnamon and clove. The sauce has amazing flavor from red wine, chicken broth, oyster mushrooms, the spices, heavy cream and sour cream. You can serve this Stroganoff with store-bought gnocchi or make your own (recipe included below).
How to make beef Stroganoff:
See ingredient amounts in the full recipe below.
- Cut the tri tip steak into bite-sized strips, making sure to slice against (across) the grain. (The grain is the direction in which the muscle fibers of the meat are running.) Trim off and discard excess fat as you go along.
- Pat the beef strips dry with paper towels, then sprinkle with salt and pepper.
- Working in batches, brown the meat on all sides. Transfer the cooked meat and accumulated juices to a bowl and set aside.
- Add more oil to the pan, then add onion, mushrooms and cinnamon.
- Saute for 5 minutes.
- Add chicken broth, red wine, cloves and the cooked beef. Bring the mix to a boil, then put on the lid, turn the heat down and simmer for 45 minutes. Turn the heat off.
- Melt butter in a small pan to make a roux. Whisk in all-purpose flour and keep whisking until well combined. Add heavy cream and whisk until no clumps remain.
- Pour the roux into the Stroganoff. Bring the mix back to a boil, stirring continuously with a wooden spoon. Continue to simmer until the Stroganoff is smooth and has thickened a bit.
- Turn the heat off and let cool a bit, then take out the cloves. (You'll have to search for the cloves with a spoon. But I've found that they are pretty easy to find because they are very dark against the light sauce.) Please don't forget to take out the cloves! If you leave them in, they can become a choking hazard!
- Stir in sour cream.
How to make homemade gnocchi:
See ingredient amounts in the full recipe below.
- Heat the oven to 375 degrees F. Using a small paring knife, poke a few holes into the potatoes. Roast the potatoes in the oven until tender (about 1 hour and 15 minutes).
- Peel the potatoes, then cut each potato into thirds. One by one, squeeze the pieces through a potato ricer into a bowl. Let the riced potatoes cool a bit.
- Lightly beat the egg in a small bowl. In another small bowl, whisk together flour, salt, nutmeg and black pepper. Stir the flour mix into the potatoes using a large fork, then stir in the egg.
- Knead the dough gently until it comes together into a ball.
- Transfer the dough onto a floured surface and cut into four quarters.
- Roll each piece of dough into a rope, then cut the gnocchi. Fill a large pot with water, bring to a boil, then drop the gnocchi into the boiling water. The gnocchi are cooked when they float to the surface.
Full Recipe
Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove
This gnocchi beef Stroganoff has a delicious red wine cream sauce that's subtly flavored with cinnamon and clove.
Equipment:
Ingredients:
Method:
For the cinnamon clove beef Stroganoff:
- Cutting against the grain, cut the beef into thin strips, trimming off excess fat as you go.1 ½ pounds tri tip steak*
- Pat the beef dry using paper towels, then season with salt and pepper.
- Heat one tablespoon of oil in a Dutch oven or a cast iron pan to which you have a lid. Brown the meat on all sides. Do this step in batches (adding more oil as needed) so you don’t overcrowd the pan or pot. Sear the meat well but watch out not to burn it.about 2 tablespoons vegetable oil
- Transfer the meat and accumulated juices to a bowl and set aside.
- Add more oil to the pot or pan if needed, then add onion, mushrooms and cinnamon. Saute for 5 minutes.¾ cup finely diced yellow or white onion (you need about 1 small onion for that), 4 ounces oyster mushrooms, roughly chopped, ¾ teaspoon ground cinnamon
- Add broth, red wine, cloves and beef (with accumulated juices). Bring to a boil, then put on the lid, turn the heat down and simmer for 45 minutes. (At the start of the 45 minutes, get the potatoes for the gnocchi in the oven (see instructions below.))2 cups chicken broth, ½ cup dry red wine, 3 whole cloves
- After the 45 minutes, turn the heat off and let cool a bit while you make the roux:
- To make the roux, melt the butter in a small pan.1 tablespoon butter
- Add the flour to the butter and whisk until well combined.1 ½ tablespoons all-purpose flour
- Add the cream and whisk until well combined with no clumps.½ cup heavy cream
- Add the roux to the Stroganoff and stir well.
- Bring the Stroganoff back to a boil and simmer, stirring continuously, until saucy.
- Turn the heat off and let the stew cool a little.
- Take out the cloves. (You need to search for them with a spoon but they are fairly easy to find in the light colored sauce.) PLEASE DON'T FORGET THIS STEP! Cloves can become a choking hazard if left in a dish.
- Stir in the sour cream.2 tablespoons full-fat sour cream, plus more if desired
For the gnocchi:
- Heat the oven to 375 degrees F.
- Poke a few holes into the raw potatoes with a fork or a knife. (Watch your fingers while you are doing that.)2 pounds Russet potatoes
- Bake the potatoes until a knife goes through easily (1 hour to 1 hour and 15 minutes).
- Peel the potatoes and put them through a potato ricer into a bowl.** Let the riced potatoes cool for a few minutes.
- Add egg, flour, salt, nutmeg and pepper to the potatoes. Distribute evenly by stirring them around with a fork.1 large egg, lightly beaten, ¾ cup all-purpose flour, 1 teaspoon table salt, ⅛ teaspoon freshly grated nutmeg, pinch of fresh black pepper
- Carefully knead the ingredients by hand just enough to let them come together into a ball.
- Transfer the dough onto a lightly floured surface and divide into 4 pieces.
- Roll each piece into a ½-inch-thick rope.
- Cut the rope into 1-inch-long gnocchi.
- Bring a large pot of water to a rolling boil.
- Add half of the gnocchi and cook until they float to the surface (1 to 2 minutes).
- Transfer the gnocchi into a bowl using a slotted spoon and cook the remaining half in the same fashion.
- Serve the gnocchi with the Stroganoff and garnish with finely chopped fresh parsley (optional).
Recipe notes:
*The cut of beef really matters for this recipe and I highly recommend tri tip steak. It's nicely marbled, tender and retains its flavor even after the long cook time.
**Don’t try to press entire potatoes through the ricer. Instead, cut each potato into thirds and put the pieces through the ricer one by one. It’s much easier that way.
Storage: Store the Stroganoff and the gnocchi in separate airtight containers in the fridge.
Reheating: Gently reheat the Stroganoff on the stovetop, stirring continuously, until it is hot but not boiling. Reheat the gnocchi in the microwave.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More savory dishes with cinnamon and clove:
- This ground beef-stuffed butternut squash makes great fall comfort food.
- For a flavorful dipping sauce check out this tartar sauce recipe with sour cream.
- These cinnamon and clove pickles are easily made in the refrigerator.
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