Ingredients: 1 tbsp olive oil, 500 g lean beef cubes, 2 onions - chopped, 2 garlic cloves - chopped, 2 tbsp plain flour, 225 ml water, 400 g canned chopped tomatoes, 1 carrot - finely chopped, 1 red pepper - roasted, peeled and chopped, 1 tsp paprika, pinch of dried oregano, 1 litre beef stock, 55 g tagliatelle, salt and pepper, soured cream to serve.
Heat the oil in a large pan. Add the beef, season and fry until lightly browned.
Add the onion and garlic. Cook until the onions are softened. Stir in the flour and continue cooking for 1 min.
Add the water and stir to combine well, scraping the bottom of the pan to mix the flour. Stir in the tomatoes, carrot, pepper, paprika, oregano and stock.
Bring to the boil. Reduce the heat, cover and simmer for 40 min, stirring occasionally. Add the tagliatelle to the soup and simmer for another 20 min. Taste the soup and adjust seasoning.
Serve warm with a tbsp of soured cream on top and home-made bread.
