Picadillo – Beef and Vegetable Soup Recipe

Picadillo – Beef and Vegetable Soup Recipe

1 kg minced beef

1½ liters beef stock

1 medium potato, peeled and diced

1 small carrot, peeled and diced

2 shallots, peeled and chopped finely

3-4 cloves garlic, peeled and chopped finely

2 tablespoons oil

50 g spinach leaves (optional)

2 tablespoons fish sauce

Salt and pepper to taste

Method:

Heat oil in a casserole or large saucepan and sauté shallots and garlic until transparent and aromatic, about 1 to 2 minutes.  Stir in minced beef and cook until separates and brown.  Pour in stock and bring to the boil then simmer over medium heat.  Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes.  Stir in spinach leaves if desired and heat through.  Season with fish sauce, salt and pepper.