steak soup

This is one of those recipes that I always crave. It's so yummy with biscuits or crusty bread.

2 tbs butter
2 tbs oil
2 lbs round steak cut into 1/2" cubes
1/4 cup chopped onion
3 tbs flour
1 tbs paprika
1 tsp salt
1/4 tsp pepper
4 cups beef broth
2 cups water
1 bay leaf
1 tbs dried parsley
1/8 tsp celery seed
1/2 tsp marjoram
1 1/2 cups peeled, cubed potatoes
3 medium peeled, sliced carrots
4 stalks celery, sliced
1 6 oz can tomato paste
1 16 oz package frozen italian green beans

1. In large pan, heat butter and oil over medium high heat. Brown beef and onion. Sprinkle flour, paprika, salt and pepper over beef mixture. Mix well. Add beef broth and water, bay leaf, parsley, celery seed and marjoram. Bring to a boil. Reduce to a simmer, cover and cook on low for 1 hour.

2. Add potatoes, carrots and celery and cook for 20 minutes before adding green beans. Cook for an additional 20 minutes or until vegetables are tender.

3. Stir in tomato paste and simmer for 15 minutes longer. If soup is thicker than desired, add a little water. Remove bay leaf before serving.


Serves 6.

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