Steak Soup

• 분량: 8 servings
• 활동 시간: 45 minutes
• 총 시간: 2 hours 15 minutes

재료

2 tablespoons butter

2 tablespoons vegetable oil

1 ½ pounds lean boneless beef round steak, cut into cubes

½ cup chopped onion

3 tablespoons all-purpose flour

1 tablespoon paprika

1 teaspoon salt

¼ teaspoon ground black pepper

4 cups beef broth

2 cups water

4 sprigs fresh parsley, chopped

2 tablespoons chopped celery leaves

1 bay leaf

½ teaspoon dried marjoram

1 (15.25 ounce) can whole kernel corn, drained

1 ½ cups peeled, diced Yukon Gold potatoes

1 ½ cups sliced carrots

1 ½ cups chopped celery

1 (6 ounce) can tomato paste

방향

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.

영양 정보

• 칼로리: 361 kcal
• 지방 전체: 13 g
• 포화 지방: 5 g
• 불포화 지방: 0 g
• 콜레스테롤: 84 mg
• 나트륨: 1118 mg
• 탄수화물 전체: 27 g
• 식이섬유: 4 g
• 총 당류: 6 g
• 단백질: 36 g