In a large skillet melt butter and oil over medium heat until the foam disappears from the butter, then stir in the steak cubes and onion. Cook and stir until the meat and onion are browned for about 10 minutes. While beef is cooking, in a bowl mix together flour, paprika, salt, and pepper. Sprinkle the flour mixture over the browned meat, then stir to coat.
Pour in the beef broth and water in a large soup pot, and stir in the parsley, bay leaf, celery leaves, and marjoram. Stir in beef mixture, and bring to a boil. Next reduce heat to medium-low, cover the pot, and simmer, stirring occasionally till meat is tender, for about 45 minutes.
Mix in the potatoes, celery, carrots, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally till the vegetables are tender and the soup is thick for 15 to 20 minutes.