Lots of paprika powder and red bell peppers bring the taste of this soup. It has some heat and is comfort food. It is often served in large pots as party food late in the evening. Some people like it as a midnight snack on New Years Eve.
Recipe for 4:
500 g beef for braising
3 onions
3 cloves of garlic
2 red bell peppers
3 potatoes
400 ml beef stock
200 ml red wine
200 ml water
2 tbsp flour
1 tbsp lard
3 tsp paprika powder mild
1 tsp smoked paprika
2 tbsp hot paprika paste
Salt and pepper
1 tsp Ancho chili
1 bay leaf
Cut the beef in 2 cm cubes and the onions in cubes too.
Bell peppers and potatoes in smaller ones.
In a pot melt the lard and bring it uo to high temperature. Season the beef with salt and brown on all sides. Lower the heat a bit and chuck in onions and garlic and give it a good stir. Then add the paprika paste. Cook for 3 minutes, then sprinkle the flour on top.
Stir well and add the paprika and chili powder and a good dose of pepper.
Add the liquid and adjust the amount of water. Put the bay leaf in.
Bring to a boil, reduce the heat and simmer for 45 minutes.
Add bell peppers and potatoes and cook for 20 more minutes.
Give it a taste.
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