So'o-yosopy: Difference between revisions
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So'o-yosopy is the Guarani for 'Sopa de Carne' which is a [[Beef|beef]] [[Stew|stew]] from Paraguay. Guarani is one of the official languages there. | |||
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|TotalCalories = 3905 | |TotalCalories = 3905 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Beef AND parmesan!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Yum!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/sooyosopy|#sooyosopy]] [[Special:Search/onions|#onions]] [[Special:Search/rice|#rice]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/onion|#onion]] [[Special:Search/beef|#beef]] [[Special:Search/tomato|#tomato]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/driedoregano|#driedoregano]] [[Special:Search/cassava|#cassava]] [[Special:Search/grated|#grated]] | ||
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Latest revision as of 16:54, 12 April 2022
So'o-yosopy is the Guarani for 'Sopa de Carne' which is a beef stew from Paraguay. Guarani is one of the official languages there.
| So'o-yosopy | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 650 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewBeef AND parmesan! 5/5 Yum! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 900g lean sirloin or topside which has been minced twice.
- 30ml vegetable oil
- 2 medium onions, finely chopped
- 1 sweet green pepper or 2 hot chillies, seeded and finely chopped
- 1 tin of chopped tomatoes
- 1.85 litres unsalted beef stock or water
- 115g rice or vermicelli
- Salt
- 20g Parmesan cheese, grated
Method
- Pulverise the minced meat in a food processor and set aside including any juices.
- Heat the oil and sauté the onions and pepper or chillies until the onions are softened.
- Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes.
- Cool the mixture slightly.
- Put the beef and its juices into a saucepan.
- Stir in the onion and tomato mixture and add the unsalted stock or water, mixing well.
- Bring to the boil over a moderate heat, stirring with a wooden spoon.
- Add the rice or vermicelli and simmer, still stirring, until tender for about 15 minutes.
- At this stage, and only at this stage, season. If you do this before, the meat may separate from the liquid.
- Cook for a few more minutes, stirring constantly and serve in bowls, garnished with the Parmesan cheese.
Serving suggestions
Serve with a baked sweet potato or boiled cassava and some bread or Sopa paraguaya.
Variations
Omit the rice or vermicelli and add 2 thinly sliced carrots to the onion and tomato mixture with a teaspoon of dried oregano.
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