Description
My dad used to make this when he was in the spanish military. They ate this morning, noon and night. I was brought up on it and missed it when i left home. Now i cook it for my family and they love it. This stew is called 'patatas guisadas' but we renamed it 'army soup'.
Ingredients
- Olive Oil
- Garlic
- Onion
- Green Capsicum
- Tomatoes
- Rump Steak
- Potatoes
- Carrots
- Pumpkin
- Paprika
- Salt And Pepper
- Beef Stock Powder
- Water
- Saffron
- Bay Leaf
- Dry Sherry
Instructions
- Heat oil in a large pot
- Saute onion, garlic, capsicum and tomato
- Add beef and cook until browned
- Add sherry and let it reduce a little and add some of the water to cover the beef
- Let simmer for about 20 minutes
- A pressure cooker takes less time
- Add rest of the ingredients and water and bring to the boil
- Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened
- If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat
- Sometimes when using a pressure cooker it becomes quite watery
- If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened