John Myers
Ingredients for 4 servings:
- 500 g minced beef
- 1 tbsp oil
- 1 medium-sized onion(s), finely diced
- 2 cloves garlic, finely diced
- 750 ml water
- 1 small chili pepper(s), dried (piri-piri)
- 250 g cheese, finely grated Gouda
- 200 g sour cream
- e.g. salt and pepper
- e.g. chopped parsley
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
works quickly even without Fix and … without processed cheese
Heat a large pot and brown the ground beef until crumbly. No oil is needed for browning; the fat that renders from the meat is sufficient. Then remove the ground beef (set aside). Sauté the diced onion and garlic in the remaining cooking fat and oil until translucent. Deglaze with the water. Crush the chili pepper between your fingers and add it (wash your hands thoroughly with soap and water afterward!). Bring to a boil and simmer gently for 10 minutes. Blend with an immersion blender. Reduce the heat and add the cheese, stirring constantly until melted. Blend again. Add the browned ground beef and sour cream. Heat slowly, stirring constantly—do not boil, or the sour cream will curdle. Blend briefly a third time to ensure the ground beef and soup are well blended. Season to taste with salt and pepper and stir in the parsley. This is a family recipe. For those who don’t eat separate meals, serve with white bread, rolls, or flatbread.
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