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Beef And Noodle Soup
Beef and Noodle Soup
| 500gm lean minced beef | 2 onions, sliced in rings |
| 2 cloves garlic, chopped finely | 1 green capsicum, seeded and chopped |
| 1 tsp caraway seeds | 1 Tblsp fresh paprika |
| 100ml sherry | 400gm tin whole tomatoes |
| 1.25 litres beef stock | 100gm uncooked egg noodles |
| sour cream, to serve | fresh parsley, finely chopped, to garnish |
- In a wok or heavy based fry pan, using no oil, stir the mince, garlic, onions, and capsicum over a moderate heat until the meat has lost its pink colour.
- Stir in the caraway seeds and paprika, and then the sherry.
- Add the tin of tomatoes with juice
- Pour in the beef stock
- Simmer, covered, for 20 minutes
- Add noodle and cook according to their instructions
- Serve with pepper to taste, a dollop of sour cream, and parsely sprinkled on top.
Serves four
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