As I so often do, I was reading a book that mentioned steak soup, so I had to go find a recipe for it and give it a try. I change the recipe some. 🙂 The original recipe just had you cook the mushrooms with the onion, and I thought it would be better to cook the mushrooms separately as I do for Beef Bourginoun. So the first step with mushrooms is how Julia Child sautes mushrooms. Has to be good, right?
My husband says this may be his favorite soup ever!
*Note: You can substitute another medium-bodied beer or even a stout for the ale in this recipe. I wouldn’t recommend an IPA beer. You could also substitue additional beef stock if you don’t want the alcohol.
3 tablespoons butter, divided
2 tablespoon unsalted olive oil, divided
1/2 pound fresh mushrooms, washed, well-dried, thick-sliced or quartered
2 ribeye steaks (about 1 pound each), trimmed of excess fat and sliced across the grain about 1/4 inch thick
salt and freshly ground black pepper
4 tablespoons flour, divided
1 large onion, sliced thinly end to end (slice across the rings of the onion)
4 cloves garlic, finely minced or grated on a microplane
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1 cup ale *See note above
6 cups beef stock
1 tablespoon chopped flat-leaf parsley or 1 teaspoon dried parsley
1 teaspoon fresh thyme leaves (optional)
- Place a large Dutch oven over high heat with the butter and olive oil. After the butter melts, it will begin to foam. As soon as you see that the foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and stir the mushrooms for 4 – 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 – 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from the heat.
- Remove the mushrooms to a plate, leaving any remaining oil in the Dutch oven.
- 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. Set the bowl aside.
- Return the Dutch oven to the stove over medium-high heat, add an additional 1 tablespoon of butter and olive oil. Once they are melted together and super hot, add in the steak slices and brown on both sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside). You may need to cook the steak in batches. If you add all the steak at once, the heat of the pan will drop too much to get a good sear on the steak. Remove the steak from the pot and set aside with the mushrooms.
- Add another drizzle of olive oil to the Dutch oven if needed. Add in the onions along with a pinch or two of salt and pepper, and saute those for 10-12 minutes or so, until slightly golden.
- Reduce heat to medium and stir in the garlic. Once aromatic (30 – 60 seconds) stir in the dried parsley and dried oregano and the remaining 2 tablespoons of flour, stir this mixture together until the flour is absorbed and cook for about 1 minute. Add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes until it reduces and thickens slightly.
- Add the beef stock and turn heat to high. Stir everything together and bring the soup to a light boil. Reduce heat to medium and simmer uncovered for about 20 minutes so that it slightly reduces.
- Turn off the heat and return the sauteed mushrooms and browned steak back into the Dutch oven with any juices. Cover the Dutch oven and allow the soup to sit off the heat for about 5 minutes before serving, just to allow the mushrooms to rewarm and the steak to cook through a bit more in the heat of the soup (you want the steak 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 beer!