Steak Soup
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
YIELD: 6 servings.
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
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
-
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.
Nutrition Facts
1 cup: 319 calories, 13g fat (4g saturated fat), 56mg cholesterol, 1112mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 30g protein.
© 2024 RDA Enthusiast Brands, LLC