Aussie Beef and Peppers with Gnocchi

Aussie Beef and Peppers with Gnocchi

14 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Jayda
Recipe by  Jayda

“This is a tasty dish that never fails to impress here in Australia!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Heat olive oil in a skillet over high heat. Add beef and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm. Reserve the oil in the skillet.
  2. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.
  3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.

Share It

Reviews (14)

Rate This Recipe
Dianemwj
18

Dianemwj

My husband and I loved this dish! I didn't have a flank steak, so I used a flat iron steak and I pan-fried it first and then cut it in strips. I wanted it rare, and I was afraid that the strips would over-cook. The instructions read: "simmer until the sauce thickens". There really wasn't any sauce to speak of from one can of tomatoes, so I added some V8 juice to create some. I increased the amount of paprika too: 2 tsp sweet-and-smoky, and 1 tsp of hot paprika. But that's just personal preference. This dish was scumptious. DH had two helpings at dinner and then ate the leftovers for breakfast this morning. A real keeper. Thanks, Jayda!

COD3ELF
16

COD3ELF

I thoroughly enjoyed the gnocchi (never had it before); however I found the recipe as followed to be a bit bland. I added a bit of butter to the olive oil for the saute and added some Merlot to make more sauce. I will make it again, but I will definitely "BAM" it with more spice.

DIZ♥
8

DIZ♥

No doubt this needs salt ‘n pepper, but sometimes it is possible to rush things and this is one of those times. The quick cooking process doesn’t allow the flavors time to come together so the end result is very bland. I tossed everything back in the skillet (minus the gnocchi), added a little water and let it simmer with a covered lid for about an hour. The added cooking time really enhanced the flavor making it more like a pepper steak and the meat was nice and tender. If I were doing it over, I would start by browning the meat, add all of the ingredients except the gnocchi and simmer in a covered pot for at least an hour.

More Reviews

Similar Recipes

Beef and Mushroom Stroganoff, Aussie Style
(70)

Beef and Mushroom Stroganoff, Aussie Style

Beef and Mushroom Stuffed Peppers
(66)

Beef and Mushroom Stuffed Peppers

Rossi's Sausage Gnocchi
(40)

Rossi's Sausage Gnocchi

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion
(41)

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

Jennifer's Burgundy Beef Stew
(19)

Jennifer's Burgundy Beef Stew

Gnocchi and Peppers in Balsamic Sauce
(16)

Gnocchi and Peppers in Balsamic Sauce

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 19.7 g
  • 39%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beef and Rice Stuffed Bell Peppers

>

next recipe:

Millet and Beef Stuffed Peppers