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.
- 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
- 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.
- 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.
- 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.