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Ingredientes
- 1 c. sun-dry tomato
- 2 Tbsp. extra virgin olive oil
- 2 stalk celery, minced
- 1 sm red bell pepper, minced
- 1 med onion, minced
- 2 clv garlic, finely, minced
- 1 lb round steak, cut into bite-sized pcs
- 1 x 28 ounce can stewed tomato, diced
- 1 c. warm salsa
- 1/2 c. minced fresh coriander
- 1/2 c. minced fresh parsley
- 1 tsp warm pepper sauce, (optional)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 6 c. beef stock
Direcciones
- Re-hydrate the sun-dry tomatoes in warm water; drain, chop and set aside.
- In a large soup pot, heat the oil. Saute/fry the celery, red pepper, onion and garlic for 2 min. Add in the beef and saute/fry another 5 min.
- Add in the stewed tomatoes and their juice, sun-dry tomatoes, salsa, half of the coriander, half of the parsley, warm pepper sauce, salt, black pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 min.
- Remove the bay leaf.
- Stir in the remaining coriander and parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 570g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 115 | 39% |
| Total Fat 13.01g | 16% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1730mg | 72% |
| Potassium 1314mg | 38% |
| Total Carbs 24.46g | 7% |
| Dietary Fiber 7.0g | 23% |
| Sugars 10.01g | 7% |
| Protein 24.09g | 39% |
