Zoo Tosopy Paraguayan Ground Beef Stew Recipes

ZOO-TOSOPY (PARAGUAYAN GROUND BEEF STEW)

Steps:

• Place beef in a large pot or Dutch oven.
• Add water and stir until blended.
• Bring to a boil, cover, and simmer for about 10 minutes.
• Meanwhile, heat oil in a skillet.
• Saute onions, tomatoes, and bananas for about 5 minutes.
• Add to beef mixture.
• Add salt, pepper and rice.
• Cover and simmer 30 minutes.

PARAGUAYAN BEEF SOUP SO'O-YOSOPY

Steps:

• Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processor. Set the meat aside together with any juices.
• Heat the oil in a skillet and saute the onions and green pepper or 1-2 hot peppers until the onions are softened. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer. Cool the mixture slightly.
• Put the beef and its juices into a saucepan. Stir in the sauteed onions, green pepper or hot peppers and tomatoes, known as the sofrito, and 8 cups cold water. Mix well.
• Bring to a boil over moderate heat, stirring with a wooden spoon. Add the rice or noodles and simmer, still stirring, until tender, about 15 minutes. At this point, season to taste with salt. If salt is added earlier the meat and the liquid, which should be completely blended, may separate.
• Some cooks believe that constant stirring is the most important step, others believe the adding of salt is the important factor.
• Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to separate and spoil the dish.
• Serve with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguay, Paraguayan Corn Bread. Recipe for corn bread is posted.
• Sprinkle, if liked, with grated cheese. Water biscuits may also be served with soup. Serves 6.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

BEEF & BEAN KHORESH (A PERSIAN BEEF STEW)

Steps:

• In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
• Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
• Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
• Cover and simmer over low heat for 45 minutes, stirring occasionally.
• Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
• Also add the drained and rinsed kidney beans and lemon juice.
• Season with salt and pepper.
• Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.