Steakhouse Soup

With mushrooms & rosemary

You’ll likely have 1–3 Tbsp. flour remaining after coating the steak. Depending how thick you like your soup, add more or less according to your preference.

Makes 6 servings (10 cups) Total time: 45 minutes

SEASON:

1½

2½

1/2

MELT:

2

4

ADD:

12

11/2

4

1 lb. center-cut sirloin steak, cut into bite-sized cubes tsp. kosher salt, divided cup all-purpose flour

Tbsp. unsalted butter Tbsp. olive oil, divided

oz. cremini mushrooms, quartered cups diced onions cloves garlic, minced Tbsp. chopped rosemary

DEGLAZE:

1

6

2 bottle amber lager beer

(12 oz.), such as Shiner Bock cups low-sodium beef broth oz. blue cheese, crumbled

Season steak with 11/2 tsp. salt; set aside for 5 minutes. Toss steak with flour, shaking off excess; reserve remaining flour.

Melt butter with 2 Tbsp. oil in a pot over high heat. Add steak; sear until brown on all sides, about 3 minutes, then transfer to a plate. Reduce heat to medium-high.

Add remaining 2 Tbsp. oil to pot. Add mushrooms and onions; sauté until mushrooms brown and liquid nearly evaporates, about 7 minutes. Season mushrooms and onions with remaining 1 tsp. salt. Add garlic and rosemary; cook until fragrant,

1 minute, stirring often.

Deglaze pot with lager, scraping up any brown bits. Cook until lager reduces slightly, 2 minutes.

Stir in remaining flour (1–3 Tbsp.) until mushrooms and onions coated, cook 1 minute. Whisk in 1 cup broth until smooth, then add remaining

5 cups broth; simmer soup, uncovered, 15 minutes. Return steak to pot until heated through. Top servings with cheese.

Per serving: 382 cal; 21g total fat (8g sat); 72mg chol;

1047mg sodium; 14g carb (2g fiber, 3g total sugars);

30g protein