Beef Stroganoff Soup

I often hear the question 'Mummy, will you cook the meaty soup today?" I used to prepare this soup for special occasions such as Christmas or birthday parties. However, it has been in such a high demand over a couple of years that I'm forced to cook it more often :)

Not that I'm complaining, as I'm happy to satisfy the needs of my little ones and I think every mother is thrilled and ecstatic when her child devours something nutritious and delicious in seconds.

And this soup is exactly that - it's marvellous! Not only is it packed with loads of vegetables, but it's empowered by wonderful flavours: paprika, chilli, garlic and herbs.

The recipe comes from and old magazine and I've been adapting and mastering it all over the years. And I dare to say, it's as close to perfection as it can get... :)

Ingredients:

• 800 g beef, cut into small cubes
• 350 g mushrooms
• 400 g carrots
• 2 onions
• 3 cloves of garlic
• 2 peppers, any colours (I've used one red and one green)
• 1 can chopped tomatoes
• 1 chilli pepper
• juice of 1 lemon
• 1 bouquet garni
• 5 bay leaves
• 8 grains of allspice
• 1 tablespoon paprika 
• 3 tablespoons rice flour
• 1 tablespoon heavy cream
• salt, pepper and herb salt
• some chopped parsley, to garnish
• ghee butter, for frying

Preparation:

1. Place the beef with lemon juice in a large bowl, cover with some cling film and refrigerate overnight. If you don't have time, let it stand for 1 hour.
2. Put a large frying pan over a high heat and put the beef in. Season generously with salt and pepper and cook until the water has evaporated. Add 1 tablespoon ghee butter and brown the meat all over. Then, move to a large pot, cover with water, add the bay leaves, allspice and bouquet garni and cook for 1-1,5 hours until the meat is quite tender.
3. In the meantime, wash the mushrooms and chop them finely. Peel the onions and cut into half-moons. Place a frying pan over a medium heat, melt a little bit of ghee butter and put in the mushrooms. Season with salt and pepper and sizzle for about 5 minutes. Then, add the onions and cook until the veggies are brown and soft.
4. Peel the carrots and cut them into very small cubes. Cut the peppers into small cubes as well.
5. Add the veggies in batches; first, go in the carrots, chilli pepper and garlic. Cook for about 20 minutes and then, add the mushrooms, onions and peppers. Cook for another 20 minutes and add the tomatoes. 
6. Season with paprika, salt, herb salt and pepper and simmer on a low heat for another 30 minutes or until the meat is tender and the vegetables are cooked.
7. In a separate bowl, mix the rice flour with some water and cream. Stir in the soup very gently. 
8. Garnish with some chopped parsley, serve and enjoy :)