Gnocchi with Mushrooms & Sirloin Pieces in Beef Broth

Recipe Courtesy of Banahala

Our secret as restaurateurs is always in broths — vegetable, chicken, or beef broth will give the dish the desired umami (delicious savory taste). So huge pots of roots and other spices and ingredients are a matter of routine with us.

Ingredients:

• 400 grams of sirloin
• 1 kg of peeled potatoes
• 200 grams of matzah flour
• 1 beaten egg + 1 yolk
• Coarse salt and white pepper
• Olive oil
• Thyme
• 3 crushed garlic cloves
• A lot of mushrooms (that you like)
• 1/2 cup beef stock
• 1/4 cup white wine

Preparation:

1. Sprinkle salt in a baking dish, add the potatoes, and place in a preheated oven of 180 degrees for 45 minutes
2. After 45 minutes, take out the potatoes, cool, and peel
3. Mash the potatoes and mix with one egg and one yolk, matzah flour, a little pepper, and a teaspoon of olive oil. Combine until a uniform paste is obtained. If the dough is too liquidy, add a little matzah flour
4. Roll the dough into rolls. Cut the rolls into pieces about 2 cm long into gnocchi. Press each gnocchi gently against the tines of a fork to create a pattern
5. Bring 1 liter of water and 2 heaping teaspoons of coarse salt to a boil. Add the gnocchi.
6. At the same time (while the gnocchi cooks until it floats) in a large pan over medium heat, add olive oil and saute the mushrooms with the garlic cloves and thyme, add 1/2 cup of beef stock and white wine
7. As soon as the gnocchi float, drain and transfer them to the pan. Add salt and pepper, and mix lightly so that the sauce covers the gnocchi.
8. Sear thinly sliced pieces of sirloin seasoned with salt and pepper and add on top of the gnocchi