3 pounds potatoes
1 pound carrots, finely diced
2 large onions, finely diced
5 medium potatoes, peeled and cubed
1 pinch salt
3 limes, juiced
2 tablespoons butter
1/2 teaspoon paprika
1 (8 ounce) can crushed tomatoes
1 point under and pickle meat
Remove skins from potatoes. Remove skins, cut toward the center; finely cut edges of skins; discard skins.
Place radishes, limes and 1/2 tablespoons butter in a saucepan. Cover and simmer over medium or low heat until limes begin to look pink, about 3 minutes. Potato skins will open up.
In a small bowl, mix together rice, salt, limes, paprika, tomatoes and meat. Heat all ingredients in large saucepan (or to a thick sauce for the top). Cover and simmer for 15 minutes before stirring. Keep cooking until a beautiful golden color has reached the bottom of the pan; turn water or stock pan over to cool slightly.
Slow cook a solid tenderloin in a large saucepan for about 5 minutes, stirring to keep bright. Add a dollop of melted butter along the bottom of the pan to make the gravy thicker.
While the meat and potatoes are still warm, place the soup in the pot with the radishes, limes and tomato. Bring pot to a boil; reduce heat to medium-low and simmer until potatoes are tender, about 5 minutes. Season with 1/2 cup crushed tomatoes and salt to taste. Turn pot over, and whisk in crushed tomatoes, parsley and salt. Place lid on pot, and heat through.