Steak And Ale Soup With Mushrooms

Steak And Ale Soup With Mushrooms

Ingredients:

2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed

Salt

Black pepper

4 tablespoons flour, divided use

2 tablespoons butter

2 tablespoons avocado (or olive) oil

2 small white onions, quartered and sliced

16 ounces (1 pound) sliced mushrooms

4 cloves garlic, pressed through garlic press

1 teaspoon Italian seasoning

1 cup ale (I used “Fat Tire” amber ale)

6 cups beef stock

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

Instructions:

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 to 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!

Tips for my Steak And Ale Soup With Mushrooms:

Opt for tender, juicy ribeye steak: While ribeye can be a bit on the pricy side, you can’t beat the flavor nor the tenderness when you use it in this recipe. In a pinch you can use sirloin or New York strip steak, but take care not to overcook it when you sear it.

Your favorite variety of mushrooms: I use good ol’ button mushrooms in this recipe, but you can also sub crimini, shiitake, or even a combination of your favorite mushrooms.

Good ale for rich flavor: I use a full cup of ale in this recipe, and I recommend using a good quality ale for the best flavor.

Notes:

Preparing the Steak:

Cubing and Seasoning: Trim excess fat from rib eye steaks and cut into cubes. Season with salt, pepper, and flour to coat, ensuring a flavorful base when browning.

Browning the Steak:

Hot Pan: Heat butter and oil in a large soup pot until sizzling. Brown steak cubes on all sides quickly, about 3 minutes, to sear and lock in juices. Remove and set aside.

Sautéing Onions and Mushrooms:

Building Flavor: Add more oil if needed and sauté onions and mushrooms with salt and pepper until they turn slightly golden, about 10-12 minutes. This step caramelizes the vegetables for depth of flavor.

Infusing Flavor:

Adding Aromatics: Stir in pressed garlic and Italian seasoning, allowing them to become fragrant. The addition of ale adds complexity; simmer until reduced slightly to intensify flavors.

Creating the Soup Base:

Thickening: Sprinkle remaining flour into the pot, whisking to create a roux that thickens the soup. Gradually add hot beef stock, stirring well to combine and avoid lumps.

Simmering and Combining:

Balancing Flavors: Simmer uncovered for 20-22 minutes to reduce and concentrate flavors. This step ensures a rich, hearty broth that coats each ingredient.

Finalizing the Soup:

Incorporating Steak: Return browned steak cubes and any accumulated juices to the pot. Allow them to heat through gently in the residual heat to maintain tenderness without overcooking.

Finishing Touches:

Fresh Herbs: Stir in chopped parsley and fresh thyme leaves right before serving to brighten flavors and add freshness.

Serving Suggestions:

Enjoying the Dish: Ladle the Steak and Ale Soup with Mushrooms into bowls and serve with crusty bread for dipping and soaking up the flavorful broth. Pair with a cold ale to complement the hearty flavors.

Storage and Reheating:

Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of additional broth if needed to adjust consistency.

Nutrition Information:

Yields: 4 | Serving Size: 1 bowl

Calories: 450 | Protein: 35 grams | Fat: 25 grams | Carbohydrates: 15 grams

Frequently Asked Questions:

Can I use a different cut of beef for this soup?

Yes, you can use sirloin or chuck steak as alternatives to rib eye.

Adjust cooking times accordingly.

How important is it to use ale in the recipe?

Ale adds depth to the flavor, but you can substitute it with beef broth if you prefer a non-alcoholic version.

Can I make this soup in advance?

Yes, the flavors often deepen when made ahead.

Reheat gently on the stove, adding a bit of broth if needed.

Are there any alternatives to mushrooms?

Sure, you can use other mushrooms like cremini or shiitake or even add vegetables like carrots for variation.

Can I freeze this soup?

While it’s possible, the texture of the steak might change upon thawing.

Freshly made or refrigerated leftovers are ideal.

What can I substitute for thyme?

Rosemary or oregano can be good substitutes for thyme, adjusting the quantity to your taste.

How do I prevent the steak from overcooking?

Let the steak sit in the hot soup for a few minutes off the heat to cook gently without overcooking.

Can I use a different type of oil?

Yes, olive oil is a good alternative to avocado oil, adding its distinct flavor to the soup.

Is the flour necessary for the recipe?

Yes, it helps thicken the soup.

You can use a gluten-free flour if you prefer.

Can I make this soup spicy?

Absolutely, add red pepper flakes or a dash of hot sauce for a spicy kick to suit your taste.