10 cups of beef broth (see page 20)
1/2 cup heavy cream
1/4 cup olive oil
3 tablespoons paprika
1 tablespoon lemon juice
1 1/2 teaspoons ground thyme
500g beef cubes, 2 cm in size
4 large onions, chopped
2 tomatoes, peeled and seeded, cut into pieces
1 carrot, chopped
1 green pepper, cut into strips
10 cups of beef broth (see page 20)
1/2 cup heavy cream
1/4 cup olive oil
3 tablespoons paprika
1 tablespoon lemon juice
1 1/2 teaspoons ground thyme
500g beef cubes, 2 cm in size
4 large onions, chopped
2 tomatoes, peeled and seeded, cut into pieces
1 carrot, chopped
1 green pepper, cut into strips
1
In a large pot, heat the olive oil and sauté the onion and thyme for 10 minutes or until the onion is soft
Add the beef and paprika and cook for 15 minutes
2
Add the broth, pepper, carrot, tomato, and stir well, scraping the bottom of the pot with a wooden spoon
Simmer on low heat for 40 minutes or until the beef is tender
Serve in bowls
3
Beat the heavy cream with a manual whisk until thickened
Add the lemon juice and beat for another minute
Serve the soup with this cream topping.
