Steak Soup

• servings: 8 servings
• active time: 45 minutes
• total time: 2 hours 15 minutes

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

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

Directions

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.

Nutrition

• Calories: 361 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 84 mg
• Sodium: 1118 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 36 g