brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
when all the beef is browned, add the onions, garlic, and thyme to the same skillet over medium-high heat and sauté until the onions begin to soften and become translucent. Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
transfer the contents of the skillet to the slow-cooker insert and add the broth, carrots, parsnips, and potatoes. cover the slow cooker and cook on high for 4 to 5 hours or low for 8 to 10 hours, until the vegetables are tender and the beef is fork tender.
season with salt and pepper before serving.
serves 8
Steak and Mushroom Soup
When I grill steaks at home, the side dish I most often make to accompany the steak is sautéed or grilled mushrooms. I love the combination of beefy flavor and earthy mushrooms, and this creamy soup is a great way to get both, in a soup fragrant with sherry and thyme. Wild or cultivated “wild” mushrooms are a great choice for this soup, adding complexity and flavor, but you can always stick to a mixture of cremini and white buttons if other types are not available.
4 tablespoons (½ stick) unsalted butter
1 cup finely chopped shallots (about 6 medium)
1½ pounds assorted mushrooms, tougher stems removed, cut into ½-inch-thick slices
2½ teaspoons salt
1 teaspoon freshly ground black pepper
1½ teaspoons dried thyme leaves
2½ to 3 pounds beef top sirloin, cut into ½-inch pieces
¼ cup cream sherry (see savvy)
4 cups beef broth
2 tablespoons cornstarch mixed with ¼ cup water or broth
1 cup heavy cream
½ cup finely chopped fresh Italian parsley
melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shallots and mushrooms and sprinkle them with ½ teaspoon of the salt, ½ teaspoon of the pepper, and the thyme. Sauté until the mushrooms start to color, 10 to 15 minutes.
transfer the mushrooms to the insert of a 5- to 7-quart slow cooker. Sprinkle the meat with the remaining 2 teaspoons salt and ½ teaspoon pepper.
melt the remaining 2 tablespoons butter in the skillet over high heat. Add the meat a few pieces at a time and brown on all sides.
transfer the browned meat to the slow-cooker insert. Deglaze the pan with the sherry and scrape up any browned bits from the bottom of the skillet.
transfer the sherry to the insert and stir in the broth. Cover and cook the soup on low for 5 to 6 hours, until the meat is tender.
add the cornstarch mixture and the cream to the soup and stir to combine. Cook for an additional 30 minutes, until the soup is thickened.
stir in the parsley before serving.
serves 6–8
----
sherry savvy
Dry or cream sherries are fortified wines, and my choice of cream sherry for this soup is purely personal. I like the nutty flavor that it imparts to the dish, but if you prefer dry sherry, then certainly use that, or omit all together.
Kansas City Steak Soup
Every Junior League or church cookbook has some version of this soup, which is supposed to have originated at the Plaza III Steakhouse in Kansas City. I’ve changed the original that included ground beef, Spice Islands beef soup base, and frozen peas and carrots and updated it with sirloin, beef broth, and some fresh vegetables.
2 pounds sirloin, cut into ½-inch pieces
1½ teaspoons salt
½ teaspoon freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
2 medium yellow onions, finely chopped
4 medium carrots, finely chopped
4 stalks celery with leaves, finely chopped
3 tablespoons all-purpose flour
6 cups beef broth
One 16-ounce package frozen corn, defrosted
2 cups frozen petite peas, defrosted
sprinkle the sirloin evenly with the salt and pepper. Heat 1 tablespoon of the butter in a large skillet over mediumhigh heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
melt the remaining 3 tablespoons butter over
when all the beef is browned, add the onions, garlic, and thyme to the same skillet over medium-high heat and sauté until the onions begin to soften and become translucent. Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
transfer the contents of the skillet to the slow-cooker insert and add the broth, carrots, parsnips, and potatoes. cover the slow cooker and cook on high for 4 to 5 hours or low for 8 to 10 hours, until the vegetables are tender and the beef is fork tender.
season with salt and pepper before serving.
serves 8
Steak and Mushroom Soup
When I grill steaks at home, the side dish I most often make to accompany the steak is sautéed or grilled mushrooms. I love the combination of beefy flavor and earthy mushrooms, and this creamy soup is a great way to get both, in a soup fragrant with sherry and thyme. Wild or cultivated “wild” mushrooms are a great choice for this soup, adding complexity and flavor, but you can always stick to a mixture of cremini and white buttons if other types are not available.
4 tablespoons (½ stick) unsalted butter
1 cup finely chopped shallots (about 6 medium)
1½ pounds assorted mushrooms, tougher stems removed, cut into ½-inch-thick slices
2½ teaspoons salt
1 teaspoon freshly ground black pepper
1½ teaspoons dried thyme leaves
2½ to 3 pounds beef top sirloin, cut into ½-inch pieces
¼ cup cream sherry (see savvy)
4 cups beef broth
2 tablespoons cornstarch mixed with ¼ cup water or broth
1 cup heavy cream
½ cup finely chopped fresh Italian parsley
melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shallots and mushrooms and sprinkle them with ½ teaspoon of the salt, ½ teaspoon of the pepper, and the thyme. Sauté until the mushrooms start to color, 10 to 15 minutes.
transfer the mushrooms to the insert of a 5- to 7-quart slow cooker. Sprinkle the meat with the remaining 2 teaspoons salt and ½ teaspoon pepper.
melt the remaining 2 tablespoons butter in the skillet over high heat. Add the meat a few pieces at a time and brown on all sides.
transfer the browned meat to the slow-cooker insert. Deglaze the pan with the sherry and scrape up any browned bits from the bottom of the skillet.
transfer the sherry to the insert and stir in the broth. Cover and cook the soup on low for 5 to 6 hours, until the meat is tender.
add the cornstarch mixture and the cream to the soup and stir to combine. Cook for an additional 30 minutes, until the soup is thickened.
stir in the parsley before serving.
serves 6–8
----
sherry savvy
Dry or cream sherries are fortified wines, and my choice of cream sherry for this soup is purely personal. I like the nutty flavor that it imparts to the dish, but if you prefer dry sherry, then certainly use that, or omit all together.
Kansas City Steak Soup
Every Junior League or church cookbook has some version of this soup, which is supposed to have originated at the Plaza III Steakhouse in Kansas City. I’ve changed the original that included ground beef, Spice Islands beef soup base, and frozen peas and carrots and updated it with sirloin, beef broth, and some fresh vegetables.
2 pounds sirloin, cut into ½-inch pieces
1½ teaspoons salt
½ teaspoon freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
2 medium yellow onions, finely chopped
4 medium carrots, finely chopped
4 stalks celery with leaves, finely chopped
3 tablespoons all-purpose flour
6 cups beef broth
One 16-ounce package frozen corn, defrosted
2 cups frozen petite peas, defrosted
sprinkle the sirloin evenly with the salt and pepper. Heat 1 tablespoon of the butter in a large skillet over mediumhigh heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
melt the remaining 3 tablespoons butter over
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