Prep Time: 40 minutes
Yield: 5 servings
Difficulty: Easy
Category: Soup
Method: Pressure Cooking
Cuisine: Traditional
The chilly Sundays call for something hearty and comforting, and what could be better than a delicious and classic Shredded Beef Noodle Soup? While the tradition of noodle soup has been passed down through generations, it’s always good to have a recipe for reference and to clear any doubts.
So, how about preparing a Shredded Beef Noodle Soup for your next meal of the day? It’s quick, practical to make, and absolutely delicious! Check out the complete recipe below and make your cold days cozier with this delight.
Ingredients for Shredded Beef Noodle Soup
- 3 tablespoons of oil
- 500g diced beef
- 1 chopped onion
- 1 clove of minced garlic
- 2 tablespoons of tomato paste
- 2 stalks of celery, chopped
- 1.5 liters of water
- Salt and black pepper to taste
- 2 carrots, diced
- 1 Italian zucchini, diced
- 2 chayotes, diced
- 1/2 package of shell pasta (250g)
- Chopped parsley to taste
Instructions
- In a pressure cooker over medium heat, heat the oil and fry the beef until it’s browned.
- Add the onion, garlic, and tomato paste, and fry for 2 minutes or until they soften. Then, pour in the celery, water, season with salt and pepper, and cover the pot.
- Cook for 20 minutes after the pressure starts. Finally, turn off the heat and allow the pressure to release naturally. Open the cooker, remove the beef with a slotted spoon, and shred it with a fork.
- Then, return the pot to medium heat, add the diced carrots, zucchini, chayotes, pasta, and the shredded beef. Cook for 10 minutes or until they are tender.
- Turn off the heat, add chopped parsley, and mix. Then, serve and enjoy.
Stay warm and satisfied with this delicious Shredded Beef Noodle Soup on chilly Sundays.