1 pound sirloin
steak, cut into ½- inch cubes
1 small sweet
yellow onion, chopped
2 tablespoons
vegetable oil
2 tablespoons all-purpose
flour
½ teaspoon salt
½ teaspoon black
pepper
3 14-ounce cans
beef stock
2 red potatoes,
peeled and cubed
2 carrots, peeled
and cubed
2 stalks celery,
sliced diagonally
1 6-ounce can
tomato paste
In a soup pot, brown steak and onion in vegetable
oil. Sprinkle flour and seasoning over
meat mixture. Add beef stock and bring
to a boil. Cover, reduce heat and simmer
for l hour. Add potatoes, carrots and celery.
Cover and simmer for
30 minutes until vegetables are tender and soup begins to
thicken. Stir in tomato paste. Uncover and simmer for 15 minutes. Yield:
6 servings.