2 tbsp butter
2 tbsp vegetable oil
1½ lbs beef round steak, lean boneless, cut into cubes
½ cup onion, chopped
3 tbsp all-purpose flour
1 tbsp paprika
1 tsp salt
¼ tsp ground black pepper
4 cups beef broth
2 cups water
4 fresh parsley sprigs, chopped
2 tbsp celery leaves, chopped
1 bay leaf
½ tsp dried marjoram
1½ cups Yukon Gold potatoes, peeled, diced
1½ cups carrots, sliced
1½ cup celery, chopped
6 oz tomato paste, (1 can)
15¼ oz whole kernel corn, drained
Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion.
Cook and stir for 10 minutes until the meat and onion are browned. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, for about 45 minutes until meat is tende.
Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, for 15 to 20 minutes until the vegetables are tender and the soup is thick. Remove bay leaf and serve hot.
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