Steak and Peppadew Soup

If I ever write a cookbook this will be in a chapter called “Things I feed my boyfriend when he is ill”. I am an avid food planner and I always know what we’ll have for dinner a week ahead. But sometimes life happens and your boyfriend gets send home because he is ill and you know that your planned Steak & Eggs with Chips just won’t do. So you have to be creative and think fast.

I had steak, I had all the vegetables to bulk out a soup but I wanted to add some heat and warmth to cut through, so I remembered about that open jar of Peppadews in the fridge (on my top 5 food discoveries this year). The end result is a hearty and somewhat goulashy soup (thanks to paprika) with melt in your mouth steak and flavoursome vegetables all hugged by the rich and indulgent broth.

IMG_0739

To make enough for 4 portions you’ll need:

  • 400g Sirloin Steak (or any other cut of your choice), cut into strips
  • 1/2 Onion, diced
  • 1 Carrot, diced
  • 3 cloves of Garlic, crushed
  • 2 Celery sticks, diced
  • Tinned tomatoes (400g tin)
  • 1L Beef Stock
  • 4 small Potatoes, diced
  • 8-10 Peppadew Peppers, finely chopped
  • 1 TBSP Smoked Paprika
  • Sprinkling of chilli flakes
  • Salt
  • Pepper
  • Olive oil

How to:

  1. Heat up a large saucepan and pour 1-2 TBSP of olive oil in. Fry off the onion, celery and carrot for 5-7 minutes till they to start to soften.
  2. Add garlic and fry for another minute.
  3. Add the steak and brown it off for 4-5 minutes.
  4. Add the Peppadews, stir well and fry for a minute. Now add the chilli and paprika and fry for another minute.
  5. Finally, add tomatoes, beef stock and potatoes. Bring it to the boil and let it simmer for 15-20 minutes till potatoes are done.

Once ready serve in a large bowl with some nice chunky bread or croutons (I made some Za’atar croutons to contrast the richness of paprika and the heat from the peppers).

Enjoy and don’t catch any nasty colds this winter!

Anya xx

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