Yield: Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
This has always been my comfort food! I love serving and eating this dish on rainy days! Yes, it is perfect! I have listed all the steps. All you need to do is to follow them step by step and you are good to go. Enjoy!
2 rib-eye steaks (about 1 pound each), trimmed of excess fat and cubed
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 a garlic press
1 teaspoon Italian seasoning
1 cup ale (or “Fat Tire” amber ale)
6 cups beef stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
Step 1: Place the cubed steak in a large mixing bowl.
Step 2: Add a generous amount of salt and pepper. Add 2 tablespoons of flour and toss everything until the steak is coated nicely.
Step 3: Place a large pot on the stove and turn the heat to medium-high.
Step 4: Add oil and butter. Allow it to melt and become hot.
Step 5: Lay the steak cubes and cook for 3 minutes or until the edges are toasted making sure that the steaks remain rare.
Step 6: Place the seared steaks on a clean plate.
Step 7: Add the mushrooms and onions. Sprinkle salt and pepper to taste and cook for 10 to 12 minutes or until the colour turns golden brown.
Step 8: Add the garlic and cook until fragrant.
Step 9: Add 1 cup of ale and Italian seasoning. Stir until well mixed and simmer for 5 minutes or until the sauce is thick.
Step 10: Add the remaining flour and whisk until well combined.
Step 11: Add in the hot beef stock and simmer for 20 to 22 minutes.
Step 12: Turn off the heat and put the seared steak and its juice back into the pot.
Step 13: Leave the soup for 5 minutes.
Step 14: Garnish with thyme and parsley. Spoon into serving bowls.
Step 15: Serve with crusty bread. Enjoy!
1. You can use any kind of mushroom for this recipe.
2. Pick a nice tasting ale for this recipe.
3. You can use sirloin and New York strip steak as well for this recipe. Just adjust the cooking time to make sure they don’t overcook.
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