How To Make Steak Soup
Hearty, flavorful, and filling, this steak soup combines beef cubes, potatoes, and carrots in a rich and flavorful soup for a tasty dish.
Ingredients
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1½ lbs beef round steak, lean boneless, cut into cubes
- ½ cup onion, chopped
- 3 tbsp all-purpose flour
- 1 tbsp paprika
- 1 tsp salt
- ¼ tsp ground black pepper
- 4 cups beef broth
- 2 cups water
- 4 fresh parsley sprigs, chopped
- 2 tbsp celery leaves, chopped
- 1 bay leaf
- ½ tsp dried marjoram
- 1½ cups Yukon Gold potatoes, peeled, diced
- 1½ cups carrots, sliced
- 1½ cup celery, chopped
- 6 oz tomato paste, (1 can)
- 15¼ oz whole kernel corn, drained
Instructions
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Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion.
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Cook and stir for 10 minutes until the meat and onion are browned. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
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In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, for about 45 minutes until meat is tende.
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Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, for 15 to 20 minutes until the vegetables are tender and the soup is thick. Remove bay leaf and serve hot.
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