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Steak Soup

 Steak Soup
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
6 ServingsPrep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 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

Directions

  • 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.
  • Add the potatoes, carrots and celery. Simmer, covered, for 30-45

2 of 2

Steak Soup (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.