Ingredients for shredded beef noodle soup

• 3 oil tablespoons
• 500g muscle, diced
• 1 chopped onion
• 1 clove of garlic, minced
• 2 tablespoons tomato paste
• 2 stalks of celery, chopped
• 1.5 liters of water
• Salt and black pepper to taste
• 2 carrots, cubed
• 1 Italian zucchini, diced
• 2 mandioquinhas in cubes
• 1/2 package of shell paste (250g)
• Chopped parsley to taste

Macaroni Soup with Shredded Beef

1. In a pressure cooker, over medium heat, heat the oil and fry the meat until golden brown.

2. Add the onion, garlic, extract and fry for 2 minutes or until softened. So, pour in the celery, water, season with salt, pepper and cover the pan.

3. Cook for 20 minutes after starting pressure. Finally, turn off the heat and let the pressure release naturally. Open, remove the meat with a slotted spoon and shred with a fork.

4. Then, return the pan to medium heat, add the zucchini, mandioquinhas, macaroni, shredded beef and cook for 10 minutes or until tender.

5. Turn off the heat, add the parsley and mix. Then serve.