Lamb Steak in Cheddar-Beer-Tomato Gravy with Sour Cream Kale Gnocchi

Lamb Steak in Cheddar-Beer-Tomato Gravy with Sour Cream Kale Gnocchi


1 lb lamb steaks (from 8 O'Clock Ranch)
Salt, Pepper, and Garlic Powder
2 tbsp butter
1 package Gnocchi
1 package frozen kale (from Winter Sun Farms)
1/2 cup of sour cream
1/2 sweet onion, diced
2 tbsp flour
1 cup beer (I used Sam Adams)
1 package of frozen diced heirloom Tomatoes (from Winter Sun Farms)
1/2 block of extra sharp cheddar cheese, grated (the food processor is your friend)

Pre-heat the oven to 425 degrees.

Put the Gnocchi and water in a pot and heat it until boiling. When the Gnocchi float to the top, cook for 2 more minutes. Drain and return to pot.

Heat 1 tbsp of butter in a cast iron pan (required*) over medium-high heat until melted and sizzling. Rub the lamb steaks with salt, pepper, and garlic powder. Sear the steaks in the butter for about 1 minute per side. Put the whole pan in the oven and cook for 6 minutes or until done to your liking.

While the steak is cooking, squeeze the excess water out of the kale. Put the kale in a microwave safe dish and heat on high for 1 minute. When the Gnocchi is done, add the kale and sour cream to the Gnocchi and mix.

After the steak is done, remove the steaks from the pan and put it back on the stove over medium heat. Add the other tbsp of butter and the onions. Cook until the onions soften (a minute or two). Add the flour and stir until the flour is mixed. Add the cup of beer and the package of tomatos. Bring the sauce to a boil then reduce to a simmer. Using a figure 8 motion, stir in the cheddar cheese.

Put the steak and Gnocchi on the plate and pour the sauce over everything!

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Substitutions: Frozen spinach would work dandy in place of the kale. 2 cans of diced tomatoes is probably about equivalent to my package of tomates.

*If you don't have a cast iron skillet, get one! Just kidding (sort of). Cook the steak however you normally cook steak then.

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This was pretty damn good if I do say so myself. The sauce could have been thicker and if I do it again, I'd either use 4 tbsp of flour or only a 1/2 cup of beer or the whole block of cheese or some combination of the three.