This rich delicious bake is perfect for a cold winter’s night. It also freezes well so it’s perfect for those busy last minute meal times. The Greek yoghurt adds a tastier and lighter texture to the creamy sauce.
Ingredients (serves 6)
- 2 Tbsp Australian extra virgin olive oil
- 2 kg beef chuck steak, cut into 5cm pieces
- 150 g rindless bacon rashers, coarsely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 400g cans Australian diced tomatoes
- 125 ml (1/2 cup) tawny port
- 125 ml (1/2 cup) water
- 2 500g pkts gnocchi
- For the: YOGHURT BECHAMEL
- 40 g butter
- 40 g (1/4 cup) plain flour
- 250 ml (1 cup) milk
- 260 g (1 cup) Greek style natural yoghurt
- 20 g (1/4 cup) shredded parmesan
- 100 g (1 cup) shredded mozzarella
- salt and pepper: to taste
- Heat the oil in a large saucepan over high heat. Add one -third of the beef and cook, turning occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in two more batches, reheating the pan between batches.
- Add bacon and onion to pan. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic and salt and pepper. Cook, stirring, for 1-2 minutes. Add beef, tomato, port and water. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 1 hour or until sauce reduces and thickens slightly. Taste and season further if necessary.
- Meanwhile, for bechamel, melt butter in a small saucepan over medium heat until foaming. Add flour and stir for 1 minute or until light golden in colour. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 4 minutes or until thickened. Remove from the heat. Set aside for 2 minutes to cool slightly. Whisk in the yoghurt until well combined. Stir in parmesan and half of the mozzarella. Season. Return to a very low heat and stir for 2-3 minutes or until the cheese melts (DO NOT BOIL). Remove from heat. Cover surface of bechamel with glad wrap to prevent a skin from forming.
- Preheat oven to 180C/160C fan forced. Cook gnocchi in a large saucepan of boiling salted water following packet directions or until tender. Drain.
- Spoon beef mixture into a 4L (16cup) ovenproof dish. Top with gnocchi, cover with bechamel and sprinkle with remaining mozzarella. Bake for 30-40 minutes or until the cheese is melted and golden.