Steak & Potato Soup
This soup is a complete meal in itself. It has got everything going for it. It is just right for the in between seasons of winter and spring – warming and appetising, perfect meal right after doing some garden works. 🙂
- 1 tsp mixed herbs
Melt the butter with the oil in a large casserole pan over medium heat. Gently stir until the butter had liquified completely.
Stir in the steak cubes and onion. Cook for about 10 minutes or until the meat and onions are brown.
Meanwhile, mix together the flour, paprika, salt, and pepper in a bowl. Sprinkle this flour mixture over the browning meat.
Pour in the beef broth and bring to a boil.
Add the bay leaf and mixed herb. Stir throughly.
Reduce the heat to low, cover the casserole pan and leave to simmer for 45-50 minutes or until the beef is tender. Ensure to stir occasionally.
Drop in the potatoes, carrots and celery. Stir in the tomato paste.
Continue cooking for a further half an hour under low-medium heat.
Check the adjust the seasoning by adding more salt and pepper if necessary.
Fish out the bay leaf and discard.
Serve the soup steaming hot with some crusty bread.