Steak and Ale Soup with Mushrooms

Ingredients

• Beef rib eye

  Small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  2 steak (yield from 294 g raw meat) or 462g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  2 ⁹⁄₁₆ cup or 320g

• Butter

  Unsalted

  2 tbsp or 28g

• Olivado Cold Pressed Extra Virgin Avocado Oil

  South Beach Diet

  29 ⁹⁄₁₆ ml or 197g

• Onions

  Raw

  2 small or 140g

• Mushrooms

  White, raw

  1 lb or 453g

• Garlic

  Raw

  4 cloves, minced or 12g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Ale

  Farmhouse, Pale - Porkslap

  100g

• Beef stock

  Soup, home-prepared

  6 cup or 1.44kg

• Parsley

  Raw

  1 tbsp or 4g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

Directions

1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat. -Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside. -Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden. -Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly. -Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces. -Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked). -Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!