Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove

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).

Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove

Equipment:

Ingredients:

For the cinnamon clove beef Stroganoff:

For the gnocchi:

Instructions:

For the cinnamon clove beef Stroganoff:

For the gnocchi:

Recipe notes: