Sopa a la Criolla

Cut the lean beef into small bite-sized cubes and season with salt, pepper, and garlic salt. In a large pot over medium-high heat, brown the beef in a little oil until seared on all sides, then set aside.

In the same pot, add diced onion and cook over medium heat until softened and translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.

Add the chopped tomatoes to the pot and stir to combine, cooking the sofrito mixture until the tomatoes break down and the mixture thickens slightly, about 5 minutes.

Return the browned beef to the pot and pour in enough water or beef broth to cover generously. Bring to a boil, then reduce heat and simmer until the beef is tender, about 15 minutes.

Add the thin noodles to the simmering broth and cook according to package directions until just tender, stirring occasionally to prevent sticking.

Pour in the evaporated milk and stir gently to incorporate, allowing the soup to return to a gentle simmer. Season with additional salt and pepper to taste.

Crack the eggs directly into the simmering soup, spacing them apart, and cook until the whites are just set but the yolks remain slightly runny, about 3 minutes. Alternatively, stir the eggs into the broth for a more integrated finish.

Ladle the soup into bowls, ensuring each serving contains a portion of beef, noodles, and at least one egg. Serve immediately while hot.