Why This Recipe Works

Steak and ale originated as a meat pie in the United Kingdom, but variations of it exist all around the world. Normally, it is made of steak in ale gravy that is wrapped in a rough puff pastry pie dough.

The best way to enjoy this steak soup is with deeply caramelized mushrooms added in right before serving. However, this takes away an essential layer of flavor in the broth.

So instead, cook the mushrooms at the beginning and set them aside for later. This leaves behind the fond, the stuck bits of food in the pan, allowing the steak to lift it up and incorporate it into the gravy.

This method successfully adds the flavor of mushrooms to the steak soup while deferring their addition until the end—it’s a win-win!

Finally, top it off with puff pastry croutons to achieve that delicious traditional steak and ale pie flavor!

What’s Goes Into the Recipe?

New York strip roasts should be simple to focus the flavor on the delicious meat. This recipe contains:

• Mushrooms: Choose a meaty variety such as cremini or portabella for excellent texture without overpowering flavor.
• Meat: Use a good quality steak; ribeye is recommended, but top round or stew beef are more economical options without sacrificing flavor.
• Ale: The type of ale varies by region, with amber, brown, or Guinness being the most commonly used for a deeper flavor.
• Vegetables: A base of mirepoix with garlic and tomato paste creates a robust flavor foundation.
• Vinegar: A splash of balsamic vinegar during cooking and at the end enhances the ale’s richness and brightens the soup.

To make this steak soup gluten-free: Substitute all-purpose flour with tapioca flour.

How To Make This Recipe

Instructions

1. Melt half of the butter in a soup pot over medium-high heat and caramelize the mushrooms until they are a deep golden brown. Transfer them to a bowl for later.
2. In the same pan, melt the remaining butter. Toss the steak pieces in half of the flour and cook in the butter until a beautiful brown crust forms.

   Add carrots, onions, celery, garlic, bay leaves, and thyme, cooking until the onions are translucent. Stir in tomato paste and the rest of the flour, coating evenly.

3. Pour in the ale, beef broth, and half of the vinegar. Simmer over medium heat until the vegetables are tender. Strain out the bay leaves and thyme.
4. Add the remaining balsamic vinegar and the caramelized mushrooms into the pot. Season with salt and pepper, and top with puff pastry croutons.

Expert Tips

• Take your time searing the steak for a nice brown crust to boost flavor.
• Use rustic vegetable cuts; they don’t need to be precise, but ensure they’re no larger than 1-inch pieces.
• Choose your favorite ale, but avoid bright and hoppy beers like IPAs, hefeweizen, or lagers.
• Add mushrooms at the end to preserve their texture and caramelization.
• For easy straining, place herbs in a tea ball strainer for easy removal.

Nutrition

Serving: 1 | Calories: 377 | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 673mg | Potassium: 1121mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19319 IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg