- 2 tbsp Butter
- 2 tbsp Vegetable oil
- 1 ½ pounds Beeflean boneless beef round steak, cut into cubes
- ½ cup Onionchopped
- 3 tbsp All-purpose flour
- 1 tbsp Ground paprika
- 1 tsp Salt
- ¼ tsp Black pepperground
- 4 cups Beef broth
- 2 cups Water
- 4 sprigs Parsleyfresh, chopped
- 2 tbsp Celery leaveschopped
- 1 Bay leaf
- ½ tsp Marjoramdried
- 1 ½ cups Potatoespeeled, diced Yukon Gold
- 1 ½ cups Carrotssliced
- 1 ½ cups Celerychopped
- 1 (6-oz) can Tomato paste
- 1 (15¼-oz) can Whole kernel corndrained
Steak Soup
You will adore this Steak Soup if you decide to try it. It is healthy and nourishing and tastes great with fresh crusty bread on the side. I love to make a large batch of this at the weekend and save some for lunches during the week.
Start this soup by browning beef with chopped onion. Add flour seasoned with paprika. Pour broth and water and stir in parsley, celery leaves, bay leaf, and marjoram. Bring the mixture to a boil and simmer until the meat is tender. Add potatoes, carrots and celery along with tomato paste and corn. Once the soup has thickened, remove the bay leaf and serve.
To make Steak Soup, you will need the following ingredients:
Steps to make Steak Soup
1 | Brown beef | 10 |
Melt 2 tablespoons each of butter and vegetable oil in a large soup pot over medium heat. Add 1½ pounds of steak cubes and ½ cup of chopped onion. Cook while stirring for about 10 minutes until the meat and onion are browned. | ||
2 | Combine flour, paprika and seasoning | 3 |
As the beef cooks, mix 3 tablespoons of flour with 1 tablespoon of paprika, 1 teaspoon of salt, and ¼ teaspoon of pepper in a bowl. Sprinkle the flour combination over the browned meat and stir to coat. | ||
3 | Assemble soup and simmer | 45 |
Pour 4 cups of beef broth and 2 cups of water into a soup pot. Stir in the parsley, celery leaves, bay leaf, and marjoram. Mix in the cooked beef and onions. Bring to a boil and reduce the heat to medium-low. Place a lid on the pot and simmer while stirring occasionally for about 45 minutes until the meat is tender. | ||
4 | Add remaining ingredients | 20 |
Add 1½ cups of diced potatoes, 1 ½ cups each of sliced carrots and celery, 1 can of tomato paste, and 1 can of corn. Bring the soup back to a simmer. Cook uncovered, stirring occasionally for 15-20 minutes, until the vegetables are tender and the soup has thickened. | ||
5 | Serve | |
Remove the bay leaf and serve immediately. | ||
Recipe Reviews
Well done! Approved!
Write your own review