Photo from Cuisine at Home |
This was a delicious soup. I halved it like I do all my recipes. I'm sure this will be a good left over, but only one.
If I made this again I'd get a stronger tasting ale. I used Stella because that's what was in my fridge.
I also added more Worcestershire sauce. I like that savory flavor to permeate. A bowl of this with a side salad was just was the dr. ordered. It's quick. It's easy. And it's delicious.
Steak & Ale Soup with Potatoes
Recipe from Cuisine at Home Oct 2019
Serves 6
- 3 T olive oil, divided
- 1 lb rib eye steak, thinly sliced, cut into bite size pieces, seasoned with salt and pepper
- 1 1/2 c peeled and diced russet potatoes (Jenn's Notes: I used 1 Yukon Gold. I find they don't get as mushy in soup as russetts)
- 1 c diced onion
- 1 c diced carrots
- 1/4 c flour
- 1 T minced fresh garlic
- 1 T tomato paste
- 1 bottle amber ale (12 oz)
- 4 c beef broth
- 1 T Worcestershire sauce
- Salt and Pepper to taste
Heat 1 T oil over medium-high heat. Add steak and cook until brown, 3 minutes; transfer to a plate.
Add remaining 2 T oil to same pot and heat over medium. Stir in potatoes, onions, carrots, flour, garlic and tomato paste; cook until onions begin to soften; 3 minutes
Deglaze pot with ale, scraping up any brown bits. Add broth, W sauce, and steak to pot. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 10 minutes.
Season with salt and pepper and serve.
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