I love shopping at Costco. No matter how often I visit the warehouse, it seems that there is always something new to be discovered. For example, the rather large canister of Dried Gourmet Mix of Mushrooms that I used in this recipe. I was intrigued the first time I saw it, but of course the rational part of me stopped and asked myself “do you really need that large of a container of dried mushrooms???”. So I put it back on the shelf. However, every time I was in the store after that and stumbled upon those mushrooms I felt a strong sense of longing. After the fourth trip of me stopping at the mushrooms and putting them back on the shelf, the mister urged me to “just get them already!!” <—- I believe those were his exact words. So, here we are, only a couple of months later and I’m already halfway through the canister!
kitchen tunes: oh girl/chi lites ; recipe adapted from: thecozyapron.com
1.5 lbs flank steak, cubed into bite sized pieces
Fresh Ground Black Pepper
4 TBSP flour, divided
2 TBSP butter
2 TBSP avocado oil
1 large white onion, sliced
12 oz. of dried mushrooms, prepared according to directions
5 cloves of garlic, minced
1 tsp Italian seasoning
1 C Ale
6 C beef broth
1 TBSP flat leaf parsley, chopped
1 tsp fresh Thyme, stripped from leaves
- Place the cubed steak into a large bowl.
- Season with salt/pepper and 2 TBSP of flour.
- Toss to coat.
- Heat oil and buter in a large soup pot over Med/High heat.
- Once hot, add in the steak cubes and brown without cooking through.
- Remove from the pot and set aside.
- If needed, add more oil to the pot. Saute the onion and mushrooms until onions are golden.
- Stir in the garlic and Italian seasoning, stir for 30 seconds before adding the ale.
- Simmer for five minutes or until it reduces and thickens slightly.
- Sprinkle the remaining 2 TBSP of flour, whisk to blend.
- Slowly incorporate the beef broth.
- Allow to simmer for 20 minutes.
- Turn off the heat and add the steak back in.
- Allow the steak to sit in the broth for at least five minutes before plating.
- Ladle into bowls and top with chopped parsley and thyme leaves.
- Serve with crusty sourdough bread.