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Steak and Potato Soup

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Ingredients

2 tbsp butter
2 tbsp vegetable oil
1 1/2 lbs  boneless beef round steak, cut into cubes
1/2 cup chopped onion
3 tbsp flour
1 tbsp paprika
1 tsp salt
1/4 tsp black pepper
4 cups beef broth
2 cups water
2 tbsp chopped celery leaves
1 bay leaf
1/2 tsp dried marjoram
1 1/2 cups peeled, diced potatoes
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

Melt butter and oil in a skillet. Add in cubed meat and cied onions. Cook until meat is brown. Set aside.

Mix together flour, paprika, salt and pepper in a bowl, and then sprinkle over the meat mixture, stirring to coat everything.

In a large pot combine the beef brother and water. Add in the celery, bay leaf and marjoram. Add in the beef and stir. 

Heat to boiling and then reduce to medium low, bringing it down to a simmer. Allow it to cook for about 45 minutes. Stir occasionally

Add in cubed potatoes, celery, corn, carrots and tomato paste. Cook another 15 minutes, until the vegetables are tender. Serve hot (and don't forget to remove the bay leaf!)

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