Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts


December 12, 2019
For a cut and beer soup with mushrooms to turn into a chic, comforting and nutritious meal, it should bear a change wherever the raw ingredients, underneath bound processes, area unit became what is going to ultimately become a sapid and warming soup. Life is not any completely different. 


It is the wonderful “cooking process” of life; one wherever a touch heat, or a touch pressure, or a touch fermentation, or a touch flame, will sear, tenderize, aerate, and soften the ingredient (me) dynamic  it into one thing mouthwatering, enjoyable and sapid to partake in—something additional made and complicated, additional nutritious ultimately, than it had been before the method was applied.

To witness the method of transformation (whether in one’s self or in another), is to expertise the thought of life evolving and progressing; it's seeing with one’s own eyes that each one is feasible in life, and knowing, right down to one’s terribly marrow, that one is met wherever one’s temperament begins.



  • Salt
  • Black pepper
  •  4 cloves garlic, pressed through garlic press
  • 1 teaspoon Italian seasoning
  • 1 cup ale
  • 4 tablespoons flour, divided use
  • 2 tablespoons butter
  • 2 tablespoons avocado (or olive) oil
  • 2 small white onions, quartered and sliced
  • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
  • 16 ounces (1 pound) sliced mushrooms
  • 6 cups beef stock, hot
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves


  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. Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
  5. Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
  6. Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
  7. Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!


December 12, 2019
Homemade dish is a simple nutrient dinner! Created with home-brewed boeuf steaks and coated within the best mushroom gravy!

Meatballs, meatloaf, sauce, lasagna, tacos And national capital Steak!


We adore it with home-brewed beef patties and a deliciously creamy mushroom gravy. Mushroom gravy goes on just about everything around here – even though it’s simply pasta!

This dish could be a dinner staple here, particularly throughout winter, and that we adore it with mashed potatoes, egg noodles or perhaps rice – it’s therefore versatile!

Simply that dish typically has shredded onions and inexperienced peppers side to the meat.


For the steaks :

  • 1 large egg
  • 2 teaspoons ketchup
  • 1 pound ground beef
  • 1/4 cup bread crumbs
  • 1 teaspoon mustard
  • 1 green pepper finely chopped
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried onion powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon oil

For the gravy :

  • 1 teaspoon ketchup
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried onion powder
  • 1/2 pound brown button mushrooms sliced

  1. Make the steaks: Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it's way less messy). Shape into 4-6 patties.
  2. Brown the steaks: Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
  3. Make the gravy: In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown - do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well. Season with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
  4. Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.

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