Valdiviano Con Huevos Bolivian Dried Beef Onion Soup With Eggs Food

VALDIVIANO CON HUEVOS (BOLIVIAN DRIED BEEF-ONION SOUP WITH EGGS)

Steps:

• Heat the oil in a saucepan.
• Add onions, garlic and achiote, and cook for 15 minutes, stirring frequently.
• Add beef, stock and marjoram.
• Cook over low heat for 30 minutes.
• Break each egg carefully into the soup. Keep the yolks intact if possible.
• Increase heat to medium and cook for 3 minutes.
• Carefully remove the eggs and place one in each of 6 individual soup plates.
• Pour the soup over the eggs.
• Sprinkle with parsley and cayenne.

BEEF AND ONION SOUP

Steps:

• In a big soup pot over medium-high heat, let the oil get warm.
• Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
• Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
• Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
• Return beef cubes to pot.
• Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
• Add in parsley; stir to combine; adjust seasoning to taste.
• Ladle soup into individual bowls; sprinkle cheese over the top.