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Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove

Updated: Apr 24, 2024 · Published: Dec 20, 2019 by Nicole B. · Leave a Comment

2 hours hours 30 minutes minutes
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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).

Gnocchi beef Stroganoff in a large bowl.

Ingredient note:

The cut of beef really matters for this recipe and I highly recommend you use tri tip steak. Tri tip steak is nicely marbled, tender and retains its great flavor even after the long cook time.

How to make beef Stroganoff:

See full ingredient amounts and instructions in the recipe card below!

Raw tri tip steak being sliced.
  1. 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.
Strips of raw beef in a bowl.
  1. Pat the beef strips dry with paper towels, then sprinkle with salt and pepper.
Browned steak strips in a bowl.
  1. Working in batches, brown the meat on all sides. Transfer the cooked meat and accumulated juices to a bowl and set aside.
Mushrooms, onion and cinnamon in a cast iron pan.
  1. Add more oil to the pan, then add onion, mushrooms and cinnamon.
Sauteed mushrooms in a cast iron pan.
  1. Saute for 5 minutes.
Stroganoff ingredients in a cast iron pan.
  1. 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.
Roux being whisked in a pan.
  1. Melt butter in a small saucepan to make a roux. Whisk in all-purpose flour and keep whisking until well combined. Add heavy cream and whisk until no clumps remain.
Beef Stroganoff being stirred in a pan.
  1. 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.
  2. 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!
  3. Stir in sour cream.

How to serve it:

Serve the Stroganoff with potato gnocchi and garnish with finely chopped fresh parsley (optional). You can use store-bought gnocchi or make your own (recipe follows).

How to make homemade gnocchi:

See full ingredient amounts and instructions in the recipe card below!

Raw potatoes on a tray.
  1. 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).
Cooked and riced potatoes.
  1. 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.
Gnocchi dough with a fork in a bowl.
  1. 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.
Ball of gnocchi dough in a bowl.
  1. Knead the dough gently until it comes together into a ball.
Gnocchi dough on a floured surface.
  1. Transfer the dough onto a floured surface and cut into four quarters.
Shaped and cut gnocchi dough.
  1. 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.

Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!

Full Recipe

Gnocchi beef Stroganoff in a large bowl.

Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove

Author: Nicole B.
This gnocchi beef Stroganoff has a delicious red wine cream sauce that's subtly flavored with cinnamon and clove.
5 from 3 votes
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Prep Time: 10 minutes minutes
Cook Time: 2 hours hours 20 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Course: Main Course
Cuisine: American, Russian
Servings: 4
Calories (estimated): 1541 kcal

Equipment:

  • measuring spoons and cups
  • kitchen scale
  • knives and cutting board
  • paper towels
  • cast iron pan with lid or Dutch oven
  • mixing bowls
  • kitchen tongs
  • small saucepan
  • whisk
  • wooden spoon
  • potato ricer
  • nutmeg grater
  • slotted spoon

Ingredients:
  

For the cinnamon clove beef Stroganoff:

  • 1 ½ pounds tri tip steak
  • about 2 tablespoons vegetable oil
  • 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
  • 2 cups chicken broth
  • ½ cup dry red wine
  • 3 whole cloves
  • 1 tablespoon butter
  • 1 ½ tablespoons flour
  • ½ cup heavy cream
  • 2 tablespoons full-fat sour cream, plus more if desired

For the gnocchi:

  • 2 pounds Russet potatoes
  • 1 large egg, lightly beaten
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • ⅛ teaspoon freshly grated nutmeg
  • pinch of fresh black pepper
  • finely chopped fresh parsley (optional)

Instructions:
 

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 saucepan.
    1 tablespoon butter
  • Add the flour to the butter and whisk until well combined.
    1 ½ tablespoons 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 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).

Notes:

*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.
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Nutrition Information (Estimated):

Calories: 1541kcalCarbohydrates: 62.6gProtein: 158.1gFat: 66.9gSaturated Fat: 26.4gCholesterol: 459mgSodium: 1377mgPotassium: 3312mgFiber: 7.7gSugar: 4.9gCalcium: 109mgIron: 16mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: beef stroganoff with gnocchi, gnocchi beef stroganoff, gnocchi stroganoff

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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I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

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