Steps:

• Heat oil in a large pot.
• Saute onion, garlic, capsicum and tomato.
• Add beef and cook until browned.
• Add sherry and let it reduce a little and add some of the water to cover the beef.
• Let simmer for about 20 minutes.
• A pressure cooker takes less time.
• Add rest of the ingredients and water and bring to the boil.
• Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
• If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
• Sometimes when using a pressure cooker it becomes quite watery. If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.

Steps:

• Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
• Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.