Steak and Ale Soup with Mushrooms, and the Process of Transformation

It’s not even that I can quite put my finger on it exactly, but I can feel things swirling in the atmosphere that surrounds me; I can feel life moving, shaking, flowing, pushing me forward into the future, towards a further evolution, one where all of the small, seemingly insignificant changes that are taking place in me now, the slight bubbling and simmering, will culminate in a fuller transformation of me in the near future.

It is the glorious “cooking process” of life; one where a little heat, or a little pressure, or a little fermentation, or a little flame, will sear, tenderize, aerate, and soften the ingredient (me) changing it into something mouthwatering, pleasurable and flavorful to partake in—something more rich and complex, more nourishing ultimately, than it was before the process was applied.

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

Preparation:

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.
2. -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.
3. -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.
4. ...................................

for full instruction please see : thecozyapron.com

Share this post