Name: Steak Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Steak Soup

1. 2 tablespoons butter -

2. 2 tablespoons canola oil -

3. 1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes -

4. 1/4 cup chopped onion -

5. 3 tablespoons all-purpose flour -

6. 1 tablespoon paprika -

7. 1 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 4 cups beef stock or broth -

10. 2 cups water -

11. 1 bay leaf -

12. 4 sprigs fresh parsley, chopped -

13. 2 sprigs celery leaves, chopped -

14. 1/2 teaspoon dried marjoram -

15. 1-1/2 cups cubed peeled potatoes -

16. 1-1/2 cups sliced carrots -

17. 1-1/2 cups chopped celery -

18. 1 can (6 ounces) tomato paste -

How to cook deliciously - Steak Soup

1. Stage

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. Stage

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.