Ingredients
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2 tablespoons olive oil
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1 clove garlic, crushed
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1/2 onion, finely diced
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1/2 green capsicum, finely diced
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2 tomatoes, chopped
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500 g rump steak, cubed
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5 large potatoes, cubed into medium sized chunks
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3 carrots, sliced
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1/2 Japanese pumpkin, chopped into large chunks (Or your favourite pumpkin)
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2 tablespoons paprika
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salt and pepper
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2 teaspoons beef stock powder
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7 cups water
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1/2 teaspoon powdered imitation saffron
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1 bay leaf
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1/4 cup 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.