Steak And Ale Soup With Mushrooms
Ingredients:• 2 rib eye steaks (about 1 pound each) trimmed of excess fat and cubed• Salt• Black pepper• 4 tablespoons flour divided use• 2 tablespoons butter• 2 tablespoons avocado (or olive) oil• 2 small white onions quartered and sliced• 16 ounces (1 pound) sliced mushrooms• 4 cloves garlic pressed through garlic press• 1 teaspoon Italian seasoning• 1 cup ale• 6 cups beef stock hot• 1 tablespoon chopped flat-leaf parsley• 1 teaspoon fresh thyme leavesPreparation:-Add the cubed steak to a large bowl sprinkle with a couple of good pinches of salt and black pepper as well as 2 tablespoons of the flour and toss to coat.-Place a large soup pot over medium-high heat add in the butter and the oil and once melted together and super hot add in the steak cubes and brown on all sides about 3 minutes or so (steak should be rare on the inside you only want color on the outside); remove from pot and set aside.-Add into the pot a drizzle more oil if needed and add in the onions and the mushrooms along with a pinch or two of salt and pepper and saute those together for about 10-12 minutes or so until slightly golden.-Stir in the garlic and once aromatic stir in the Italian seasoning and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so until it reduces and thickens slightly.-Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend followed by the hot beef stock; stir together and then bring to a simmer over medium heat allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.-Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).-Finish with the parsley and the thyme ladle into bowls and enjoy with some crusty bread and a cold ale!Base Recipe adapted from this SITE
