Steak Soup

Name: Steak Soup
Ingredients: 2 tablespoons butter; 2 tablespoons canola oil; 1-1/2 to 2 pounds beef eye round roast, 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; 2 cups water; 1 bay leaf; 4 sprigs fresh parsley, chopped; 2 sprigs celery leaves, chopped; 1/2 teaspoon dried marjoram; 1-1/2 cups cubed peeled potatoes; 1-1/2 cups sliced carrots; 1-1/2 cups chopped celery; 1 can (6 ounces) tomato paste

18 ingredients

2 steps

Ingredients

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, 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
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Directions

1

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. 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 and simmer, covered, about 1 hour or until tender.
2

Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.