Steak Soup
This steak soup is an extremely hearty soup that only gets better in the fridge. It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year.
Ingredients
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 ½ pounds lean boneless beef round steak cut into cubes
- ½ cup chopped onion
- 3 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups beef broth
- 2 cups water
- 4 sprigs fresh parsley chopped
- 2 tablespoons chopped celery leaves
- 1 bay leaf
- ½ teaspoon dried marjoram
- 15.25 ounce can whole kernel corn drained
- 1 ½ cups peeled diced Yukon Gold potatoes
- 1 ½ cups sliced carrots
- 1 ½ cups chopped celery
- 6 ounce can tomato paste
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Recipe Tips
You can double the recipe and freeze some.
Refrigeration makes the soup thicker and richer.