Steak Soup

Friends - I've fallen out of my Tuesday writing habit in recent weeks and am confident I'll recover soon.  You are nevertheless on my heart, in my mind and forever included in my prayers.    While I've little spiritual food to share today, here's a recipe I made up from reading online, adjusting for what was available in my pantry.  It was so full of flavor and satisfying.  Adjust accordingly for you pantry and I know you'll love it.  ~ peace & prayers, pastor annette

Steak Soup Recipe ~ Annette H. Briggs   October 2014

• 2 lbs sirloin steak, cut into cubes (I left some fat in)
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 tbsp flour
• 1 tbsp paprika
• 2 tsp salt
• ¼ tsp pepper
• 1 bay leaf
• ¼ cup celery leaves, chopped
• ¼ cup parsley, chopped
• 1 large potato, cubed
• 4 carrots, sliced
• 5 stalks celery, sliced
• 1 ½ cup frozen corn
• 4 cups beef stock
• 1 cup red wine
• 1 cup water
• 3 tablespoons good tomato paste

Brown steak, onion & garlic in butter.  
Add flour, paprika, salt, pepper to coat.  
Pour in stock, wine, water, celery leaves, parsley and bay leaf.  
Simmer 1 hour.  




Add vegetables and simmer another 45 minutes.

Add tomato paste, simmer 15 more.  




6-8 servings.