Steak Soup Recipe
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
- 1/4 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups beef stock or broth
- 2 cups water
- 1 bay leaf
- 4 sprigs fresh parsley, chopped
- 2 sprigs celery leaves, chopped
- 1/2 teaspoon dried marjoram
- 1-1/2 cups cubed peeled potatoes
- 1-1/2 cups sliced carrots
- 1-1/2 cups chopped celery
- 1 can (6 ounces) tomato paste
- 1. In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender.
- 2. Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf. Yield: 6 servings.
1 cup equals 319 calories, 13 g fat (4 g saturated fat), 56 mg cholesterol, 1,112 mg sodium, 21 g carbohydrate, 4 g fiber, 30 g protein.
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