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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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From a cookbook called The Complete Guide to Country Cooking. This is the one of the best soups I have ever had! The paprika gives it a nice red color and it is very thick and filling on a cold winter's night. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons vegetable oil |
1 1/2-2 lbs lean round steak, cut into 1/2 inch cubes |
1/4 cup chopped onion (about 1/2 a small onion) |
3 tablespoons flour |
1 tablespoon paprika |
1 teaspoon salt |
1/4 teaspoon pepper |
4 cups beef stock or 4 cups broth |
2 cups water |
1 bay leaf |
1 teaspoon dried parsley |
2 sprigs celery leaves, chopped |
1/2 teaspoon dried marjoram |
1 1/2 cups cubed peeled potatoes (about 2 medium) |
1 1/2 cups sliced carrots (about 2 medium) |
1 1/2 cups chopped celery (3-4 stalks) |
1 (6 ounce) can tomato paste |
Directions:
1. In a large saucepan, melt 1 tablespoon butter over medium heat; add 1 tablespoon oil. Brown half the beef. Remove from pan. Add remaining butter and oil. Brown remaining beef and onion. Return all meat to pan.
2. 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; cover and simmer for 1 hour or until tender.
3. Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer uncovered, for 15 minutes. Remove bay leaf before serving.
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