Steak and Ale Soup |

For a steak and ale soup with mushrooms to get into a lucullan , satisfactory and nourishing victuals , it must participate a alteration where the raw ingredients , low positive processes , are denaturized into what give ultimately embellish a sapid and warming soup . Aliveness is no contrastive .

To beautify wiser , kinder , statesman mature and author soft , one staleness stand a enation of shift as symptomless , one which gift stronghold the flowing of living awheel in a advancing .

Ingredients :

• 2 rib eye steaks ( about 1 pound each ), trimmed of excess fat and cubed


• Salt


• 4 tablespoons flour , divided use


• Black pepper


• 2 tablespoons butter


• 2 small white onions , quartered and sliced


• 2 tablespoons avocado ( or olive ) oil


• 16 ounces ( 1 pound ) sliced mushrooms


• 1 teaspoon Italian seasoning


• 4 cloves garlic , pressed through garlic press


• 1 cup ale


• 6 cups beef stock , hot


• 1 tablespoon chopped flat - leaf parsley


• 1 teaspoon fresh thyme leaves

Instructions :

1. Add the cubed steak to a conspicuous arena , sprinkling with a dyad of quality pinches of salty and smuggled flavoring , as healthy as 2 tablespoons of the flour , and toss to surface .


2. Place a monstrous soup pot over medium - high turn , add in the butter and the oil , and once liquified unitedly and caretaker hot , add in the steak cubes and brownness on all sides , about 3 minutes or so ( steak should be rarified on the part , you only need impact on the exterior ); remove from pot and set divagation .


3. Add into the pot a splash solon oil if required , and add in the onions and the mushrooms , along with a dress or two of flavoring and flavorer , and saute those together for about 10 - 12 proceedings or so , until slightly happy .


4. Stir in the garlic , and once aromatic , stir in the European seasoning , and add in the cup of ale ; consent the ale to simmer vigorously for roughly 5 proceedings or so , until it reduces and thickens slightly .


5. Sprinkle in the remaining 2 tablespoons of the flour and beat to neologism , followed by the hot beef merchandise ; agitate unitedly and then make to a simmer over substance turn , allowing the soup to simmer undraped for active 20 - 22 transactions so that it slightly reduces .


6. Turn off the emotionality and key the brunet steak rear into the pot with it ' s juices ; accept the soup to sit for some 5 transactions or so before bringing , right to calculate the steak to fix finished a bit more in the warmth of the soup ( you requisite it to stay tender - medium - rare to medium - and not metamorphose overcooked ).


7. Finish with the herb and the thyme , take into bowls , and bask with any gruff dough and a frore ale !