2020-08-13 / test@t

Beef soup with mushrooms and ale

Ingredients

2 medium white onions
500 g champignons
800 g beef (preferably rib steak)
4 tbsp. l. flour
2 tbsp. l. olive oil
2 tbsp. l. butter
1.5 l beef broth
4 cloves of garlic
1 tsp dried mixture of italian herbs
250 ml ale (top-fermented beer)
10 sprigs of thyme
5 sprigs of parsley
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the onion and cut into cubes. Cut the mushrooms into slices.

Step 2

Cut the fat off the beef, cut the meat into 1.5 cm cubes. Put the meat in a bowl, salt and pepper and add 2 tbsp. l. flour, mix well.

Step 3

Heat a thick-walled saucepan with half the olive oil and butter, add half of the meat, and quickly brown all over until golden brown. Transfer to a plate. Add the remaining oil to the saucepan, brown the second beef and transfer to a plate as well.

Step 4

Put a saucepan of broth on the fire, bring to a boil, keep hot.

Step 5

Place in a saucepan where meat, onions and mushrooms were fried, season with salt and pepper and fry, stirring occasionally, for 10-12 minutes.

Step 6

Peel the garlic and chop very finely. Add garlic, Italian herbs to the mushrooms and pour in the ale, bring to a boil and simmer for 5 minutes. Then add the remaining 2 tbsp. l. flour and stir well so that there are no lumps. Pour in hot broth, bring to a boil and simmer over medium heat for 20 minutes. The soup should thicken slightly.

Step 7

Return the meat to the soup pot and cook for 5-7 minutes.

Step 8

Pour the soup into bowls, sprinkle with thyme leaves and finely chopped parsley. Serve with ale and rye bread.

Cooking time

50m

Servings

Catalog