-
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 processer.
-
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 seperate.
-
13
Some cooks believe that constant stirring is the most important step, others believe the adding of salt is the important factor.
-
14
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.
-
15
Serve with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguaya, Paraguayan Corn Bread.
-
16
Sprinkle, if liked, with grated cheese.
-
17
Water biscuits may also be served with soup.
