STEAK SOUP

Steak Soup image

From a cookbook called The Complete Guide to Country Cooking. This is the one of the best soups I have ever had! The paprika gives it a nice red color and it is very thick and filling on a cold winter's night.

Provided by hungrykitten

Categories Steak

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 18

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Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons vegetable oil
1 1/2-2 lbs lean round steak, cut into 1/2 inch cubes
1/4 cup chopped onion (about 1/2 a small onion)
3 tablespoons flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or 4 cups broth
2 cups water
1 bay leaf
1 teaspoon dried parsley
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1 1/2 cups cubed peeled potatoes (about 2 medium)
1 1/2 cups sliced carrots (about 2 medium)
1 1/2 cups chopped celery (3-4 stalks)
1 (6 ounce) can tomato paste

Steps:

In a large saucepan, melt 1 tablespoon butter over medium heat; add 1 tablespoon oil. Brown half the beef. Remove from pan. Add remaining butter and oil. Brown remaining beef and onion. Return all meat to pan.
Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer uncovered, for 15 minutes. Remove bay leaf before serving.

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