DEB'S STEAK SOUP

DEB'S STEAK SOUP image

Yield 4-6 servings

Number Of Ingredients 18

2 Tablespoons butter or margarine
2 Tablespoons oil
1 1/2-2 pounds lean round steak, cut into 1/2 inch cubes
1/4 cup chopped onion
3 Tablespoons all-purpose flour
1 Tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth (if you use boullion or soup base, decrease salt in recipe)
2 cups water
1 bay leaf
2 Tablespoons parsley flakes
2 sprigs celery leaves (remove later)
1/2 teaspoon dried marjoram
1 1/2 cups cubed peeled potatoes
1 1/2 cups sliced carrots
1 cup chopped celery (opt)
1 (6 oz) can tomato paste

Steps:

In a dutch oven, melt butter. Add oil; add steak and onion and cook till brown. In a small bowl, mix together the flour, paprika, salt and pepper. Sprinkle over cooked beef mixture and stir well. Add beef broth, water, bay leaf, parsley, celery leaves and marjoram to beef mixture; bring to a boil. Reduce heat; simmer, covered, about 1 hour. After the 1 hour, add the potatoes, carrots and celery and cook, covered, 30-45 minutes (till vegetables are tender). Finally, stir in tomato paste; simmer, UNCOVERED, 15 minutes. Remove bay leaf before serving.