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
• 6 cups beef stock, hot
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• 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
• 6 cups beef stock, hot
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves
Preparation:
-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.
-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!