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Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms
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Steak and Ale Soup with Mushrooms is a comforting dish that warms the soul and fills the belly. This hearty soup features tender beef, earthy mushrooms, and a rich, savory broth that will quickly become a family favorite. Ideal for chilly evenings or busy weeknights, this recipe combines straightforward steps with delicious flavors, making it accessible for cooks of all skill levels. Whether you’re meal prepping for the week or serving it during family gatherings, this soup promises to deliver satisfaction in every bowl. Serve it alongside some crusty bread for a truly delightful meal experience.

Ingredients

Scale
  • 2 ribeye steaks (about 1 pound each), cubed
  • Salt and black pepper
  • 4 tablespoons flour, divided
  • 2 tablespoons butter
  • 2 tablespoons avocado oil
  • 2 small white onions, sliced
  • 16 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 6 cups beef stock
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves

Instructions

  1. In a large bowl, season cubed steak with salt, pepper, and 2 tablespoons of flour; toss to coat.
  2. Heat a large pot over medium-high heat; add butter and avocado oil. Sear the seasoned steak cubes until browned on all sides (about 3 minutes). Remove from pot.
  3. In the same pot, add onions and mushrooms; sauté with salt and pepper until golden (about 10-12 minutes).
  4. Stir in minced garlic and Italian seasoning; add ale substitute (non-alcoholic broth) and simmer for about five minutes.
  5. Whisk in remaining flour; then gradually pour in hot beef stock while stirring continuously. Simmer uncovered for about 20-22 minutes.
  6. Return the browned steak to the pot; let rest for five minutes to combine flavors.
  7. Serve hot, garnished with parsley and thyme.

Nutrition

Find it online: https://www.weekmealideas.com/steak-and-ale-soup-with-mushrooms/