Steak & Ale Soup with Wild Mushrooms

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

INGREDIENTS:

1.5 lbs flank steak, cubed into bite sized pieces

Salt

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

DIRECTIONS:

  • 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.
  • ENJOY!
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