Steak and Vegetable Soup
Steak and Vegetable Soup might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 23g of protein, 13g of fat, and valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. Head to the store and pick up bay leaf, flour, parsley, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions.
Combine the flour, paprika, and pepper; sprinkle over beef and mix well. Stir in stock and water.
Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
Add the potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Discard bay leaf before serving.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.
Anthem Estate Merlot Mt. Veeder Napa Valley Wineblack cherry , vanilla , rich