Steak and Ale Soup with MushroomsRecipe preview on Faxo
Recipe

Description
Your family will give this recipe a 5 star rating, it will be such a hit! It will probably be the best beef soup that you will ever make and will go into your "make again rotation". Serve it with a crusty bread and a cold ale, if desired.
Ingredients
- 2 rib eye steaks (1 lb. each), trimmed of excess fat and cubed
- salt and black pepper, to taste
- 4 T. flour, divided
- 2 T. butter
- 2 T. avocado or olive oil
- 2 small white onions, quartered and sliced
- 16 oz. sliced mushrooms
- 4 cloves garlic, minced
- 1 t. Italian seasoning
- 1 c. ale
- 6 c. beef stock, hot
- 1 T. chopped flat-leaf parsley
- 1 t. fresh thyme leaves
Steps
- Place cubed steak in a large bowl; sprinkle with several pinches of salt and black pepper, 2 T. flour; toss to coat.
- Place a large soup pot over medium-high heat; add butter and oil; when melted and super hot, add in steak cubes; brown on all sides, about 3 minutes or so. The steak should be rare on the inside, but have color on the outside. Remove from pot; set aside.
- Add a drizzle more oil to pot if needed; add in onions and mushrooms and a pinch or 2 of salt and pepper; saute for 10-12 minutes or until slightly golden.
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