Steak and Ale Soup with Mushrooms
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
Directions
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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.
Stir in garlic; stir in Italian seasoning when garlic is aromatic; add in the ale; allow ale to simmer vigorously for about 5 minutes or until it reduces and thickens slightly.
Sprinkle in the remaining flour; whisk to blend, followed by the hot beef stock; stir; bring to a simmer over medium heat; allow soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
Turn off heat; return the browned steak back into the pot with it’s juices; allow soup to sit for about 5 minutes or so before serving, to allow steak to cook through a bit more in the heat of the soup. It should remain tender, medium-rare to medium, and not become overcooked.
Garnish with parsley and thyme.
To serve, ladle into bowls and enjoy with some crusty bread and a cold ale, if desired.
4 servings.