So'O-Yosopy

Description
Beef soup. Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to seperate and spoil the dish! Served with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguaya, Paraguayan corn bread despite its misleading name. Sprinkle, if liked, with grated cheese.

Ingredients

 * 2 pounds ground lean sirloin or round steak
 * 2 tablespoons vegetable oil
 * 2 medium onions, finely chopped
 * 1 green bell pepper, seeded and finely chopped or 1 or 2 fresh hot peppers, seeded and chopped
 * 4 medium tomatoes, peeled and chopped
 * ½ cup rice or vermicelli
 * salt
 * grated Parmesan cheese

Directions

 * 1) Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processor.
 * 2) Set the meat aside together with any juices.
 * 3) Heat the oil in a skillet and saute the onions and pepper until the onions are softened.
 * 4) Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer.
 * 5) Cool the mixture slightly.
 * 6) Put the beef and its juices into a saucepan.
 * 7) Stir in the sauteed onions, pepper, and tomatoes, known as the sofrito, and 8 cups cold water.
 * 8) Mix well.
 * 9) Bring to a boil over moderate heat, stirring with a wooden spoon.
 * 10) Add the rice or noodles and simmer, still stirring, until tender, about 15 minutes.
 * 11) At this point, season to taste with salt.
 * 12) If salt is added earlier the meat and the liquid, which should be completely blended, may separate.