In this hearty and satisfying dish, boldly seasoned steak strips come together with pillowy soft gnocchi, smoky bacon, and tangy sauerkraut. The sauerkraut lends a great depth of flavor to the braise and gnocchi satiates even the biggest of carb cravings. Get ready to curl up to a big bowl of comfort food at its finest!
RECIPE BY MARK COCKCROFT
- 1 pack of Steak Strips
- 2 tsp black peppercorns
- 2 tsp whole coriander seeds
- 1/2 tsp fine sea salt
- 1 1/2 Tbsp whole grain mustard
- 2 strips bacon, diced
- 2 Tbsp neutral oil
- 1/4 cup small diced onion
- 1/4 small diced carrot
- 1/4 cup small diced celery
- 1 clove garlic, minced
- 1 bay leaf
- 1 cup sauerkraut, drained and rinsed
- 1 pack (16 oz) prepared gnocchi
- Chopped fresh dill for garnish
- 1 pack venison bone broth, or low sodium beef or chicken broth
To start, in a small saute pan over medium heat, dry toast peppercorns and coriander seeds until fragrant and a few wisps of smoke are visible. Remove from the heat and allow to cool. Once cooled, lightly crush them in a mortar and pestle or with the back of a heavy pan till they are coarsely ground.
Next, cut the steak strips into bite-sized pieces and remove any silverskin or gristle. In a bowl, sprinkle venison with salt, coat thoroughly with mustard, and then coat with crushed pepper and coriander. Set aside.
Place a medium saucepan over medium heat. Add the bacon and 1/2 Tbsp of oil. Cook until the bacon is just starting to brown and has rendered most of its fat.
Add the onion, carrot, and celery. Saute until the onion has just softened but not browned, adjusting the heat as necessary.
Add the garlic and saute for another minute.
Add the broth, 1/2 cup water, bay leaf and sauerkraut. Bring to a simmer, cover and reduce the heat to maintain a simmer.
In another saucepan, prepare gnocchi according to the package instructions. Once cooked, add gnocchi to the pan with the broth and keep covered.
In a medium heavy saute pan, heat the remaining 1 1/2 Tbsp oil over medium-high heat. When the pan is hot, add the steak strips in one layer. Let cook until nicely browned on the bottom (about 2 minutes) and then toss and cook for 1 min or so on the other side. Remove from the heat.
Remove the bay leaf and check the broth for seasoning, adding salt if necessary. Divide the broth, sauerkraut and gnocchi among 4 bowls and then evenly distribute the cooked steak strips over each bowl. Garnish with a good sprinkling of fresh chopped dill and enjoy!