Steak, Mushroom, and Beer Soup
Maybe it’s just me, but when I saw the name of this soup, I thought ‘perfect ‘Man’ soup’… and since I was making it for my dad to put it in his freezer. He is also a big fan of beer, so that, added in with some steak from his freezer and mushrooms from the local farmers marker = voila! Meal fit for a King (or the King’s freezer.)
• 1 lb of steak, cubed
• Black pepper
• 4 tablespoons flour, divided use
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 small white onions, sliced
• 2 pints mushrooms, sliced
• 4 cloves garlic, minced or pressed
• 1 teaspoon Italian seasoning
• 1 cup hearty beer
• 6 cups beef stock, hot
• 1 tablespoon chopped flat-leaf parsley or thyme(optional – adding a carb such as bulgur or rice.)
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. 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 in the onions and the mushrooms (and more oil if needed), 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 beer; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
|Dad’s Favorite beer added in!
|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. Serve warm with a cold beer!
Original Recipe: https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/