Ingredients:
2 tablespoons olive oil
1 clove garlic, crushed
1/2 onions, finely diced
1/2 green capsicum, finely diced
2 tomatoes, chopped
500 g rump steak, cubed
5 large potatoes, cubed into medium sized chunks
3 carrots, sliced
1/2 Japanese pumpkin, chopped into large chunks ( Or your favourite pumpkin)
2 tablespoons paprika
salt and pepper
2 teaspoons beef stock powder
7 cups water
1/2 teaspoon powdered imitation saffron
1 bay leaves
1/4 cup dry sherry
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 75 min.