So'o-yosopy

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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.

Ingredients

• 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
• Parmesan cheese, grated

Method

1. Pulverise the minced meat in a food processor and set aside including any juices.
2. Heat the oil and sauté the onions and pepper or chillies until the onions are softened.
3. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes.
4. Cool the mixture slightly.
5. Put the beef and its juices into a saucepan.
6. Stir in the onion and tomato mixture and add the unsalted stock or water, mixing well.
7. Bring to the boil over a moderate heat, stirring with a wooden spoon.
8. Add the rice or vermicelli and simmer, still stirring, until tender for about 15 minutes.
9. At this stage, and only at this stage, season. If you do this before, the meat may separate from the liquid.
10. 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.