Recipe by Jayda
"This is a tasty dish that never fails to impress here in Australia!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
flank steak, cut into strips
onion, thinly sliced
1 (6 ounce) package
fresh button mushrooms, sliced
red bell pepper, cut into strips
yellow bell pepper, cut into strips
1 (14.4 ounce) can
smoked sweet paprika
1 (1 pound) package
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!
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.
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.
Not crazy about the gnocchi, would try broad egg noodles next time.
Great tasting dish. I followed the recipe but substituted or omitted a few things using what I had on hand. It turned out great and can't wait to eat the leftovers tomorrow.
i loved it this was my first recipe that i have actual did by myself but it was great i changed it up a bit i added cayenne pepper instead of the paprika for a little hot zang and i couldnt find the gnocchi so i add a differnt pasta but other then that it was great i loved it thanks for the recipe
kind of bland. according to the recipe it makes 4 servings i found it to be more like 8 servings.
Very bland. Will not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Aussie Beef and Peppers with Gnocchi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 211
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This simple technique makes stuffed peppers even more delicious.
See how to make homemade gnocchi with butternut squash and mascarpone.
Chef John reveals the tricks to making perfect potato gnocchi.