Steak Soup

I grew up in a rural area, where purchasing an entire section of a cow was common. Now that I have a family of my own, we occasionally do the same.

When you purchase an entire section, you end up with cuts of meat that you might not normally purchase at the grocery store. Round steak is one of those cuts. I have several packages in my freezer and didn't really know what to do with them - enter my brilliant intern who waxed poetic about her mom's soup. This isn't her mom's recipe, she left before I could get it from her, but I think this one is flavorful.

2 tbsp butter
1 1/2 lbs boneless beef round steak, cut into cubes
1/2 cup chopped onion
3 tbsp all purpose flour
1 tbsp paprika
1 tsp salt
1/4 pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley (or a dried equivalent)
2 tsbp chopped celery leaves
1 bay leaf
1/2 tsp dried marjoram
1 1/2 cups diced potatoes (preferably Yukon Gold)
1 1/2 cups sliced carrots
1 1/2 cups sliced celery

Melt butter in a large skillet over medium heat, stir in the steak and onions. Cook and stir until the meat and onions are browned (10 minutes?) Drain away excess fat and return meat to pan.

While the beef is cooking, mix together flour, paprika, salt and pepper. Sprinkle the flour mixture over the browned meat and stir to coat.

In a large soup pot, pour in the beef broth and water. 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 and celery. Bring the soup back to a simmer and cook uncovered, stirring occasionally, until the vegetables are tender - 15 to 20 minutes. Remove the bay leaf and serve hot.