Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large pot. | 2. Saute onion, garlic, capsicum and tomato. | 3. Add beef and cook until browned. | 4. Add sherry and let it reduce a little and add some of the water to cover the beef. | 5. Let simmer for about 20 minutes. | 6. A pressure cooker takes less time. | 7. Add rest of the ingredients and water and bring to the boil. | 8. Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened. | 9. 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. | 10. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
onion	1/2		diced	32.0	7.472	0.88	0.08
green capsicum	1/2		diced	-	-	-	-
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
rump steak	500		cubed	-	-	-	-
potato	5		cubed	-	-	-	-
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
pumpkin	1/2		chopped	2.475	0.5412	0.17	0.0116
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
salt pepper				-	-	-	-
beef stock powder	2	teaspoons		-	-	-	-
water	7	cups		0.0	0.0	0.0	0.0
saffron	1/2	teaspoon	powdered	-	-	-	-
bay leaf	1			-	-	-	-
sherry	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.