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Steak and beer mushroom soup

Meat:

  • 500 g of beef (entrecote) cut into cubes

Mushrooms:

  • 250 g of oyster mushrooms

  • 250 g of champignons

Vegetables:

  • 4 cloves of garlic

  • 2 small onions, sliced

  • 1 tbsp. parsley

  • 1 tsp. fresh thyme leaves

Liquids:

  • 250 ml beer (IPA/APA)

  • 2 tbsp. olive oil

  • 1.5 l beef broth

Additionally:

  • 4 tbsp. flour

  • 30 g of butter

  • 1 tsp. Italian seasoning blend

  • Salt

  • Pepper

  1. Place the steak cubes in a large bowl, add salt, pepper, 2 tbsp. flour, stir to coat the meat.

  2. Melt the butter with oil in a pot, add the steak cubes, fry until they turn brown (about 3 minutes). Remove from the pot and let cool.

  3. In the same pot, sauté the onions and mushrooms until the onions and mushrooms are golden brown. Add salt and pepper to taste.

  4. Add crushed garlic, Italian seasoning mix, also beer and cook for 5 minutes until the mixture thickens.

  5. Mix together with 2 tbsp. the flour continues to stew for about 20 minutes, stirring regularly.

  6. Add the steak pieces with their juices to the pot. Leave for 5 min for the flavors to combine.

  7. Serve sprinkled with chopped parsley and thyme.

  8. Enjoy with bread and a cold beer!

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