Beef And Gnocchi Hotpot With Cheese Cornbread

Beef hotpot is a simple way to warm up the winter. This ones hearty and full of healthy vegetables. With cornbread on the side, the whole family will be smiling.

The ingredient of Beef And Gnocchi Hotpot With Cheese Cornbread

• 1 tablespoon olive oil
• 1kg beef chuck steaks
• 300g bacon rashers rind removed coarsely chopped
• 400g small mushrooms halved
• 1 red capsicum deseeded cut into 1 5cm pieces
• 1 x 800g can diced tomatoes
• 185ml 3 4 cup water
• 70g 1 4 cup tomato paste
• 1 x 500g pkt shelf fresh potato gnocchi
• 2 shallots ends trimmed thinly sliced
• 1 4 cup chopped fresh continental parsley
• 1 tablespoon finely grated lemon rind
• sour cream to serve
• melted butter to grease
• 340g 2 cups polenta
• 1 tablespoon caster sugar
• 100g 2 3 cup self raising flour
• 120g 1 1 2 cups coarsely grated vintage cheddar
• 1 teaspoon salt
• 500ml 2 cups buttermilk
• 150g butter melted
• 2 eggs lightly whisked

The Instruction of beef and gnocchi hotpot with cheese cornbread

• heat the oil in a large frying pan over medium high heat add the beef and cook for 2 3 minutes each side or until browned transfer to a large stockpot
• add the bacon and mushroom to the frying pan cook stirring for 4 5 minutes or until golden transfer to the stockpot add the capsicum to the frying pan cook stirring for 2 3 minutes or until the capsicum softens slightly transfer to a heatproof bowl
• place the beef mixture over medium heat add the tomato and water bring to the boil reduce heat to low cover and simmer for 1 1 2 hours or until the beef is tender stir in the capsicum and tomato paste simmer uncovered for 30 minutes or until the sauce thickens slightly use tongs to transfer the beef to a chopping board finely shred remove and discard any excess fat return the beef to the stockpot stir until well combined season with salt and pepper
• meanwhile to make the cheese cornbread preheat oven to 180u00b0c brush a 10 x 20cm base measurement loaf pan with melted butter to grease combine the polenta sugar flour cheddar and salt in a large bowl stir in the buttermilk butter and egg pour into the pan and smooth the surface bake for 40 minutes or until a skewer inserted into the centre comes out clean
• cook gnocchi following packet directions or until tender drain add the gnocchi and shallot to the hotpot and stir to combine combine the parsley and lemon rind in a bowl
• top the hotpot with the sour cream and parsley mixture serve with toasted cornbread

Nutritions of Beef And Gnocchi Hotpot With Cheese Cornbread

calories: 926 125 calories
calories: 47 grams fat
calories: 24 grams saturated fat
calories: 64 grams carbohydrates
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calories: 62 grams protein
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