Ingredients
8
8 servings
- •2 tablespoons butter
- •2 tablespoons vegetable oil
- •1.5 pounds lean boneless beef round steak, cut into cubes
- •0.5 cup chopped onion
- •3 tablespoons all-purpose flour
- •1 tablespoon paprika
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
- •4 cups beef broth
- •2 cups water
- •4 sprigs fresh parsley, chopped
- •2 tablespoons chopped celery leaves
- •1 bay leaf
- •0.5 teaspoon dried marjoram
- •1 (15.25 ounce) can whole kernel corn, drained
- •1.5 cups peeled, diced Yukon Gold potatoes
- •1.5 cups sliced carrots
- •1.5 cups chopped celery
- •1 (6 ounce) can tomato paste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 361
- Carbohydrate: 27g
- Fat: 13g
- Fiber: 4g
- Protein: 36g
- Sugar: 6g
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