Oven soup with beef

Ingredients for 2 servings:

• 500 g beef, diced
• 2 garlic cloves
• 2 onions
• 150 g peas, frozen
• 150 g mushrooms, fresh
• 1 bell pepper(s), yellow or orange
• ¼ pineapple
• 1 can/n tomatoes, pureed, approx. 400 g
• 2 tbsp paprika paste
• 300 ml vegetable stock
• 1 tsp, leveled chili, from the mill
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Season the diced beef with salt and pepper. Peel and dice the onions, and mince the garlic cloves. Briefly fry these ingredients in an ovenproof roasting pan, add the paprika paste and fry. In the meantime, clean and quarter the mushrooms. Deseed the bell pepper and cut into thin strips. Peel the pineapple, remove the core, and cut the fruit into rings and then into small pieces. (It’s easier using a pineapple peeler.) Season everything with chili to your liking. Place all ingredients in the roasting pan and cook in the oven on the middle rack at 160°C (top/bottom heat) for 90 minutes, adding more water if necessary. The oven does not need to be preheated.