STEAK ALE SOUP WITH MUSHROOMS

For a cut and beer soup with mushrooms to turn into a chic, comforting and nutritious meal, it should bear a change wherever the raw ingredients, underneath bound processes, area unit became what is going to ultimately become a sapid and warming soup. Life is not any completely different. 

STEAK ALE SOUP WITH MUSHROOMS

It is the wonderful “cooking process” of life; one wherever a touch heat, or a touch pressure, or a touch fermentation, or a touch flame, will sear, tenderize, aerate, and soften the ingredient (me) dynamic  it into one thing mouthwatering, enjoyable and sapid to partake in—something additional made and complicated, additional nutritious ultimately, than it had been before the method was applied.

To witness the method of transformation (whether in one’s self or in another), is to expertise the thought of life evolving and progressing; it's seeing with one’s own eyes that each one is feasible in life, and knowing, right down to one’s terribly marrow, that one is met wherever one’s temperament begins.

INGREDIENTS :

• Salt
• Black pepper
•  4 cloves garlic, pressed through garlic press
• 1 teaspoon Italian seasoning
• 1 cup ale
• 4 tablespoons flour, divided use
• 2 tablespoons butter
• 2 tablespoons avocado (or olive) oil
• 2 small white onions, quartered and sliced
• 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
• 16 ounces (1 pound) sliced mushrooms
• 6 cups beef stock, hot
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves

INSTRUCTIONS :

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

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