Steak Soup Recipe. This substantial meat soup only becomes better after being refrigerated. One of the few soups that you won’t must to spruce up by yourselves will make people remember you! Although this soup is excellent in the winter, my family demands it all year round.
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 lea
½ teaspoon dried marjoram
1 (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
1 (6 ounce) can tomato paste
Steak Soup Recipe
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.