Name: Steak Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Vegetable oil - 2 tablespoons; Lean boneless beef round steak, cut into cubes - 1 ½ pounds; Chopped onion - ½ cup; All-purpose flour - 3 tablespoons; Paprika - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Beef broth - 4 cups; Water - 2 cups; Fresh parsley, chopped - 4 sprigs; Chopped celery leaves - 2 tablespoons; Bay leaf - 1; Dried marjoram - ½ teaspoon; Whole kernel corn, drained - 1 (15.25 ounce) can; Peeled, diced Yukon Gold potatoes - 1 ½ cups; Sliced carrots - 1 ½ cups; Chopped celery - 1 ½ cups; Tomato paste - 1 (6 ounce) can

Ingredients for - Steak Soup

1. Butter 2 tablespoons

2. Vegetable oil 2 tablespoons

3. Lean boneless beef round steak, cut into cubes 1 ½ pounds

4. Chopped onion ½ cup

5. All-purpose flour 3 tablespoons

6. Paprika 1 tablespoon

7. Salt 1 teaspoon

8. Ground black pepper ¼ teaspoon

9. Beef broth 4 cups

10. Water 2 cups

11. Fresh parsley, chopped 4 sprigs

12. Chopped celery leaves 2 tablespoons

13. Bay leaf 1

14. Dried marjoram ½ teaspoon

15. Whole kernel corn, drained 1 (15.25 ounce) can

16. Peeled, diced Yukon Gold potatoes 1 ½ cups

17. Sliced carrots 1 ½ cups

18. Chopped celery 1 ½ cups

19. Tomato paste 1 (6 ounce) can

How to cook deliciously - Steak Soup

1 . Stage

Melt butter and oil in a large skillet over medium heat until the foam disappears from butter. Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes.

2 . Stage

While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside.

3 . Stage

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

4 . Stage

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