Dinner Recipes Steak and Ale Soup with Mushrooms, and the Process of Transformation

Ingrédiénts :

Steak and Ale Stew

• 2 rib éyé stéaks (about 1 pound éach), trimméd of éxcéss fat and cubéd
• Salt
• Black péppér
• 4 tabléspoons flour, dividéd usé
• 2 tabléspoons buttér
• 2 tabléspoons avocado (or olivé) oil
• 2 small whité onions, quartéréd and slicéd
• 16 ouncés (1 pound) slicéd mushrooms
• 4 clovés garlic, présséd through garlic préss
• 1 téaspoon Italian séasoning
• 1 cup alé
• 6 cups bééf stock, hot
• 1 tabléspoon choppéd flat-léaf parsléy
• 1 téaspoon frésh thymé léavés

Instructions :

Steak and Ale Stew

1. Add thé cubéd stéak to a largé bowl,
2. sprinklé with a couplé of good pinchés of salt and black péppér, 
3. as wéll as 2 tabléspoons of thé flour, and toss to coat.
4. 
   
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