Place a large ovenproof pot over high heat. Add 1 tablespoon of the olive oil, floured beef, onion, garlic, tomato paste, red wine vinegar, beef stock, pasta sauce and bay leaves. Give it a stir. Bring it to the boil, then turn off the heat.
1.5 kg beef chuck steak, 3 tablespoons paprika, 4 tablespoons plain flour, 3 brown onions, 4 cloves garlic, 2 tablespoons tomato paste, 1/2 cup red wine vinegar, 2 1/2 cups beef stock, 1 1/2 cups pasta sauce, 3 bay leaves
Place the lid on the pot and cook in the oven for 3 hours, until the beef is flaking apart with a fork.
About 10 minutes before the beef is ready, place a medium frying pan over high heat. Add the remaining olive oil, the butter and mushrooms to the pan. Cook, stirring, for about 5 minutes until browned and caramelised.
Cook the gnocchi according to packet instructions (about 3 minutes for fresh gnocchi). Drain and set aside.
500 g packet gnocchi
Add the mushrooms to the pot with the beef and stir to combine. Gently stir through the cooked gnocchi. Season well and serve in bowls with a dollop of sour cream.
3 cups mushrooms, 500 g packet gnocchi, 1 cup sour cream
