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My review
Steak Soup
2
FoodieFamily4
"This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long."
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Ingredients
2 h 15 m servings 361Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 until the meat and onion are browned, about 10 minutes. 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, until meat is tender, about 45 minutes.
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
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Footnotes
- Cook's Note
- You can double this batch and freeze some as well; refrigerating makes the soup thicker and more rich.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 251328 Ratings
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Most helpful positive review
10/13/2010
I am thrilled to be the first review. This soup was EXCELLENT! I love soup but have always struggled with veggie/tomato/beef based ones. They just never turn out like I remember mom making. Not ...
Most helpful critical review
10/25/2010
I should have more carefully read the reviews for this before making it. I would have either cut WAY down on the tomato paste, or completely omitted it. I was really excited about this soup as...
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10/13/2010
I am thrilled to be the first review. This soup was EXCELLENT! I love soup but have always struggled with veggie/tomato/beef based ones. They just never turn out like I remember mom making. Not ...
10/25/2010
I should have more carefully read the reviews for this before making it. I would have either cut WAY down on the tomato paste, or completely omitted it. I was really excited about this soup as...
1/26/2011
YUM!!! The broth for this is fantastic! I only had a tsp of Paprika left in my spice jar, so that is all I used. After reading the reviews, I only used 3 oz of tomato paste and that was perfect ...
10/26/2010
This is very good. It taste like beef stew soup. After reading the reviews and some saying the tomato paste was too much I added it a Tablespoon at a time and used about half the can which was e...
4/19/2011
This Soup was Outstanding. My family loved it. I made it the first time just as stated and it was very good. Second time and going forward I add 1 C. of Peas, 1/2 C. Red Wine and 1 Tablespoon...
11/30/2011
Very easy and absolutely delicious. I used top sirloin as another reviewer suggested instead of round steak because I wanted to be sure it was tender. And since some other reviewers were not f...
5/18/2011
I had leftover medium rare Top Sirloin I had marinated and grilled for a party. The next day I googled "steak soup recipe" and found this one. A keeper! Because my steak was already grill...
2/14/2011
What I love most about AllRecipes is that I can look at several recipes and gather ideas for the perfect dish. In another recipe the author added diced cabbage. I tweaked that in this recipe to ...
10/18/2010
Really good. Using top sirloin insures the beef to be more tender than top round. Putting in crockpot is great.