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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Steak and Ale Soup Recipe

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This recipe for Steak and Ale Soup is from Cooking with MOM , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-Ribeye Steaks, about o 1 lb each, trimmed of excess fat and cubed
salt
pepper
4 T flour, divided,for use
2 T butter
2 T olive oil
2 small onions, quartered and sliced
1 lb sliced mushrooms
2 1/2 tsp minced garlic
1 tsp Italian Seasoning
1 cup ale
6 cups hot beef broth
1 T parsley
1 tsp thyme leaves
Directions:
Directions:
add the cubed steak to a large bowl, sprinkle with the salt and pepper and 2 T flour and toss to coat
Place a large soup pot over medium heat, add butter and the oil, once the this is melted together and super hot add steak and brown all sides, about three minutes steak should still be rare
Remove from pot and set aside.

add into the pan a drizzle more oil on if needed , add mushrooms and the onions, along with a pinch of salt and pepper, saute those together for about 10-12 minutes, until slightly golden

Stir in the garlic and simmer until you can smell the garlic, stir in Italian Seasoning, add the ale and allow the ale to simmer vigorously for 5 minutes or until it reduces slightly and thickens a bit
Sprinkle the remaining flour and whisk to blend, followed by the beef stock, stir together and bring to a simmer over medium heat , allowing the soup to simmer uncovered for about 25 minutes
turn off heat and return the browned steak to the pot with its juicesss and allow soup to sit for five minutes before serving

 

 

 

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