Beef and Gnocchi Soup
During traveling through Nova Scotia we stopped at the German Restaurant and ordered a goulash soup. It was delicious! We decided to try making it at home and found the recipe which seemed close enough to the one we had. I am going to share it with you here as I think you may find it fit for the season.
Beef and Gnocchi Soup
Source: savingdessert.com
Servings: 8
Ingredients
- 2.5 – 3 lb boneless beef chuck roast trimmed
- 2 tbsp vegetable oil
- 2 onions chopped
- 2 carrots peeled and chopped
- 1 stalk celery sliced
- 6 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 teaspoon dried
- 2 tsp paprika hot, sweet or smoky
- 2 tbsp tomato paste
- ½ cup red wine
- 4 cups low sodium beef broth
- 1 tsp soy sauce
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch
- 1 cup water
- 1 lb potato gnocchi or peeled, cubed potatoes
- 1 cup frozen peas
- ¼ cup fresh parsley leaves minced
- salt
- pepper
Instructions
- Pat the roast dry with paper towels. Remove all visible fat and any silver skin. Cut into 1-inch cubes and season with salt and pepper. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy bottom soup pot until shimmering. Brown the beef, about 10 minutes, and transfer to a bowl using a slotted spoon. Cover to keep warm.
- Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions, carrots, and celery and cook until vegetables are softened and the onions start to brown and caramelize, about 10 minutes. Add garlic, thyme leaves, paprika and tomato paste to the vegetables. Saute for about 30 seconds or until the garlic is fragrant. Stir in the wine and de-glaze the bottom of the pot to remove any browned bits.
- Add the cooked beef to the pot along with the beef broth. Add the bay leaf to the soup, cover and reduce the heat to medium/medium-low. Simmer the soup, stirring occasionally, until the beef and vegetables are tender, about 1½ to 2 hours.
- Mix the cornstarch and the water until dissolved. Slowly stir the slurry into the soup. Add the soy sauce, red pepper flakes, and gnocchi. Cook for about 3-5 minutes or until the gnocchi is cooked through (check package directions for cooking time). The gnocchi will float to the top once cooked. Remove the bay leaf, stir in the peas and parsley and check the seasoning. Serve with crusty bread for sopping up the broth.
- NOTE: If using potatoes instead of gnocchi, add them with the broth in step 3.