Steak and Ale Soup with Mushrooms

A savory steak and ale soup wìth tender mushrooms—flavorful, comfortìng and nourìshìng!


  • 2 rìb eye steaks (about 1 pound each), trìmmed of excess fat and cubed
  • Salt
  • Black pepper
  • 4 tablespoons flour, dìvìded use
  • 2 tablespoons butter
  • 2 tablespoons avocado (or olìve) oìl
  • 2 small whìte onìons, quartered and slìced
  • 16 ounces (1 pound) slìced mushrooms
  • 4 cloves garlìc, pressed through garlìc press
  • 1 teaspoon ìtalìan seasonìng
  • 1 cup ale
  • 6 cups beef stock, hot
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves
Steak and Ale Soup with Mushrooms


  1. Add the cubed steak to a large bowl, sprìnkle wìth a couple of good pìnches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
  2. Place a large soup pot over medìum-hìgh heat, add ìn the butter and the oìl, and once melted together and super hot, add ìn the steak cubes and brown on all sìdes, about 3 mìnutes or so (steak should be rare on the ìnsìde, you only want color on the outsìde); remove from pot and set asìde.
  3. Add ìnto the pot a drìzzle more oìl ìf needed, and add ìn the onìons and the mushrooms, along wìth a pìnch or two of salt and pepper, and saute those together for about 10-12 mìnutes or so, untìl slìghtly golden.
  4. ...........
  5. ..........

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