Creole soup


February 9, 2015


1Season the meat with salt and pepper.

2Heat the oil in a frying pan.

3Add the meat and fry.

4Add onion, garlic and cook, golden brown.

5Then the whole tomatoes and peppers.

6Continue cooking until the major part of the liquid evaporates.

7Add tomato paste and mix.

8Stir in the stock and bring to the boil for a few minutes.

9Add noodles and boil cooked.

10Finally, add the milk.

11Heat before serving.

12Place the eggs in the water and bring to the boil with salt and vinegar.

13Serve in a bowl and place 1 beaten egg.

14Sprinkle with oregano.


500 g steak, mince

Vegetable oil

1 ½ medium onion, chopped or grated

4 cloves of garlic, ground beef

5 tomatoes, Skinned, cored, grated

1 ½ tablespoon tomato paste

2 hele Pepper's

2 quarter beef broth dark

80 g engelenhaar

½ cup evaporated milk

4 up to 6 Owner (1 per person)

2 tablespoons white wine vinegar



Dried oregano