Beef Picadillo Soup (Stewed Beef in Tamarind Broth)
Ingredients
Scale
- 500g beef sirloin, cut into bite size pieces
- ¼ kg unripe tamarind, boiled in 1 cup water and juices squeezed out or
- a packet of instant tamarind soup base
- 2–4 cups water
- 3 medium potatoes, cubed
- 1 medium onion, chopped
- 2 cloved garlic, minced
- 1 tomato,diced
- 2 tbsp canola oil
- 2 pieces finger chili (siling haba)
- moringa leaves (malunggay,optional)
- 2 tsp patis
- pepper to taste
Instructions
- Heat oil in a pot.
- Sauté onions, garlic and tomatoes until onions are translucent and tomatoes are wilted.
- Add the cubed beef sirloin and cook for a minute.
- Pour in water and tamarind juice (or add the tamarind soup base).
- Bring to a boil then lower down the heat to a simmer.
- Simmer for about 30 minutes until the beef becomes tender.
- Add the potatoes and stir. Simmer until the potatoes are done.
- Add patis and pepper. Taste and season as desired.
- Add finger chili and moringa leaves, if you have.
- Simmer for 30 seconds.
- Serve hot as soup or with steamed rice.
Find it online: https://www.thepeachkitchen.com/2019/07/beef-picadillo-soup/