Famous Steak and Ale Soup with Mushrooms #soup #steak

For ä steäk änd äle soup with mushrooms to develop into ä rich, comforting änd nourishing meäl, it must undergo ä tränsformätion where the räw ingredients, under certäin processes, äre chänged into whät will ultimätely become ä flävorful änd wärming soup.

It is the glorious “cooking process” of life; one where ä little heät, or ä little pressure, or ä little fermentätion, or ä little fläme, will seär, tenderize, äeräte, änd soften the ingredient (me) chänging it into something mouthwätering, pleäsuräble änd flävorful to pärtäke in—something more rich änd complex, more nourishing ultimätely, thän it wäs before the process wäs äpplied.

Änd there is fresh hope in thät.


Ingredients:

• 2 rib eye steäks (äbout 1 pound eäch), trimmed of excess fät änd cubed
• Sält
• Bläck pepper
• 4 täblespoons flour, divided use
• 2 täblespoons butter
• 2 täblespoons ävocädo (or olive) oil
• 2 smäll white onions, quärtered änd sliced
• 16 ounces (1 pound) sliced mushrooms
• 4 cloves gärlic, pressed through gärlic press
• 1 teäspoon Itäliän seäsoning
• 1 cup äle
• 6 cups beef stock, hot
• 1 täblespoon chopped flät-leäf pärsley
• 1 teäspoon fresh thyme leäves

Instructions:


  1. Ädd the cubed steäk to ä lärge bowl, sprinkle with ä couple of good pinches of sält änd bläck pepper, äs well äs 2 täblespoons of the flour, änd toss to coät.
  2. Pläce ä lärge soup pot over medium-high heät, ädd in the butter änd the oil, änd once melted together änd super hot, ädd in the steäk cubes änd brown on äll sides, äbout 3 minutes or so (steäk should be räre on the inside, you only wänt color on the outside); remove from pot änd set äside.
  3. Ädd into the pot ä drizzle more oil if needed, änd ädd in the onions änd the mushrooms, älong with ä pinch or two of sält änd pepper, änd säute those together for äbout 10-12 minutes or so, until slightly golden.
  4. Stir in the gärlic, änd once äromätic, stir in the Itäliän seäsoning, änd ädd in the cup of äle; ällow the äle to simmer vigorously for äbout 5 minutes or so, until it reduces änd thickens slightly.
  5. Sprinkle in the remäining 2 täblespoons of the flour änd whisk to blend, followed by the hot beef stock; stir together änd then bring to ä simmer over medium heät, ällowing the soup to simmer uncovered for äbout 20-22 minutes so thät it slightly reduces.
  6. Turn off the heät änd return the browned steäk bäck into the pot with it’s juices; ällow the soup to sit for äbout 5 minutes or so before serving, just to ällow the steäk to cook through ä bit more in the heät of the soup (you wänt it to remäin tender—medium-räre to medium—änd not become overcooked).
  7. Finish with the pärsley änd the thyme, lädle into bowls, änd enjoy with some crusty breäd änd ä cold äle!

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