Steak and Ale Soup #dinner #healthyrecipes #food #family #eating

There's a sure unobtrusive flavor that this youthful bud of a year as of now contains inside it, or maybe a kind of slight vibration that makes a calm knowingness in me that this will be an incredible transformative year, on an individual level.

It's not in any case that I can very put my finger on it precisely, however I can feel things twirling in the climate that encompasses me; I can feel life moving, shaking, streaming, driving me forward into the future, towards a further advancement, one where the majority of the little, apparently irrelevant changes that are occurring in me now, the slight gurgling and stewing, will come full circle in a more full change of me sooner rather than later.

I love the possibility of change, of moving between various states, of moving my shape, changing my structure, turning into another creation, all in light of the fact that specific procedures are applied which at that point thusly persuade changes to happen, which at that point ask another condition of being to rise out of that.

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Ingredients:

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

Preparation:

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.

Source : bit.ly/2MAybOf

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