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

Instructions:

-Add the cubed cut of meat to an outsized bowl, sprinkle with one or two of fine pinches of salt and black pepper, yet as two tablespoons of the flour, and toss to coat.

-Place an outsized soup pot over medium-high heat, add within the butter and also the oil, and once liquified along and super hot, add within the cut of meat cubes and brown on all sides, concerning three minutes close to (steak ought to be rare on the within, you simply need color on the outside); take away from pot and put aside.

-Add into the pot a drizzle a lot of oil if required, and add within the onions and also the mushrooms, beside a pinch or 2 of salt and pepper, and saute those along for concerning 10-12 minutes close to, till slightly golden.

-Stir within the garlic, and once aromatic, stir within the Italian seasoning, and add within the cup of beer; permit the ale to simmer smartly for concerning five minutes close to, till it reduces and thickens slightly.

-Sprinkle within the remaining two tablespoons of the flour and whisk to mix, followed by the new beef stock; stir along so rouse a simmer over medium heat, permitting the soup to simmer uncovered for concerning 20-22 minutes so it slightly reduces.

-Turn off the warmth and come back the brunet cut of meat back to the pot with it’s juices; permit the soup to sit down for concerning five minutes close to before serving, simply to permit the cut of meat to cook through a touch a lot of within the heat of the soup (you need it to stay tender—medium-rare to medium—and not become overcooked).

-Finish with the parsley and also the thyme, ladle into bowls, and revel in with some crusty bread and a chilly ale!