Steak Soup

By Coldsnap46

"This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own..." --FoodieFamily4

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 1/2 pounds lean boneless beef round steak, cut into cubes
• 1/2 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups beef broth
• 2 cups water
• 4 sprigs fresh parsley, chopped
• 2 tablespoons chopped celery leaves
• 1 bay leaf
• 1/2 teaspoon dried marjoram
• 1 1/2 cups peeled, diced Yukon Gold potatoes
• 1 1/2 cups sliced carrots
• 1 1/2 cups chopped celery
• 1 (6 ounce) can tomato paste
• 1 (15.25 ounce) can whole kernel corn, drained

Details

Servings 8
Preparation time 45mins
Cooking time 135mins
Adapted from allrecipes.com

Preparation

Step 1

Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.

In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.

Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

*Cook's Note: You can double this batch and freeze some as well; refrigerating makes the soup thicker and more rich.

Note: Very helpful tips/suggestions from reviews of this recipe available on website. **Many reviewers suggested reducing the amount of tomato paste to half - or less. Several preferred using sirloin instead of round steak. Another stated that this recipe works great using a slow cooker.