Steak and Ale Soup with Mushrooms

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For the steak and ale stew with mushrooms to develop into a rich, comforting and nourishing meal, it must undergo a transformation where raw materials, in particular process, which turns into what would eventually become scented and warming soup. Life is no different. To become a wiser, kinder, more mature and more compassionate, one must undergo a process of transformation as well, one that will create a flow of life moves with the way forward, inspire growth.

There are certain subtle flavor of this year's young shoots are already contained in it, or maybe some kind of vibe a little bit calm knowingness that created me that this would be quite a transformative year, on a personal level.

Ingredients:

• 2 eye rib steak (about 1 pound each), trimmed of excess fat and cut into small cubes

• Salt

• Black pepper

• 4 tablespoons flour, divided use

• 2 tablespoons butter

• 2 tablespoons of avocado (or) olive oil

• 2 small white onions, quartered and sliced

• 16 ounces (1 pound) sliced mushrooms

• 4 cloves garlic, pressed through garlic

• 1 teaspoon seasoning Italy

• 1 cup beer

• 6 cups beef stock, hot

• 1 Tbsp chopped flat-leaf parsley

• 1 teaspoon fresh thyme leaves

Preparation:

1. Add steak diced into large bowl, sprinkle with a few good pinches of salt and black pepper, and 2 tablespoons of flour, and toss to coat.
2. Place a large pot of soup to medium-high heat, add the butter and oil, and once it melts together and super hot, add a cube steak and Brown on all sides, about 3 minutes or so (steak should be rare on the inside, You just wanna color outside); Remove from pan and set aside.
3. Add a drizzle of oil to the pan if needed, and add onions and mushrooms, along with a pinch or two of salt and pepper and fry them together for about 10-12 minutes or so, until slightly Golden.
4. Stir in garlic, and after the aromatic seasoning, stir in Italy, and added in a cup of ale; boil hard for ale allows for about 5 minutes or so, until it reduces and thickens slightly.
5. Sprinkle in the remaining 2 tablespoons of flour and shake to blend in, followed by the hot beef stock; Stir together and then bring to a boil over medium heat, allow soup to simmer uncovered for approximately 20-22 minutes until slightly reduced.
6. Turn off the heat and Brown the steak back into the pot with the juice; allow the soup to sit for about 5 minutes or so before serving, which is just to allow for cooking through a little more heat from the soup steak (You want it to remain soft-medium-rare to medium — and not become too ripe).
7. Finish with parsley and thyme, Spoon into a bowl, and enjoy with crusty bread and a cold beer!

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