This steak soup is rich and hearty with chunks of tender round steak, potatoes, carrots, celery, and corn simmered in a flavorful tomato-beef broth.
Preparation Time
45 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 15 mins
Calories
361 Calories
Recipe Instructions
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.
Ingredients
1 teaspoon salt
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups water
1 bay leaf
1 (15.25 ounce) can whole kernel corn, drained
4 cups beef broth
1 tablespoon paprika
1 (6 ounce) can tomato paste
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
0.25 teaspoon ground black pepper
0.5 cup chopped onion
0.5 teaspoon dried marjoram
1.5 cups chopped celery
1.5 cups sliced carrots
1.5 pounds lean boneless beef round steak, cut into cubes
