This recipe came from: https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/
*Pic 1 - https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/
Variations from Recipe as Written: I doubled the recipe. That's it!General Thoughts: This soup was quite easy to prepare. A little onion and mushroom slicing (which you could skip if you bought pre-sliced mushrooms and pre-diced onions at the market), a few minutes to trim and cube the ribeye (which the butcher will also do for you, if you ask her or him nicely), and then it is just a matter of coating the meat with flour and frying/searing it up before you cook the soup. On that score, it is exactly what I'd hoped... The Beef Bourguignon was terrific, as I already said, but it was also fairly labor intensive; prepping this Steak and Ale soup was much faster and did not feel like as much of a chore.
*Pics 2 & 3 - Pictures from when I made it
Potential Improvements? If I made this again, I would definitely choose a roast (like a chuck roast) instead of ribeye steaks and cook the meat longer; maybe even consider pressure cooking it. I would add potatoes to give it some additional heft. Finally, I'd probably double the Italian seasoning, and maybe even add a little Lawry's seasoning salt to impart a stronger overall flavor.
Another bright spot in this soup was the mushrooms. They turned out, as the soup's name implied, to be tender and tasty. They provided a nice contrast to the beef and acted as additional bulk, in lieu of potatoes or other veggies.
But, unfortunately, that's where things started to go south... The flavor was fairly unremarkable. It was helped by the parsley and thyme garnish, but ended up being just kind of "meh". It wasn't bad, but it also wasn't great.
One of the biggest downers was the beef... Despite being trimmed and cooked exactly a prescribed in the recipe, it came out kind of tough and (some pieces) a little gristly. I'd have thought that using a fancier cut of beef would lead to more tenderness and richer meaty goodness, but the chuck roast used in the Beef Bourguignon seemed much better suited to this type of soup. Not to mention that ribeye is expensive, so the fact that expense did not translate to a better soup (or, at least, a better beef choice for the soup) was a bit aggravating.
But, unfortunately, that's where things started to go south... The flavor was fairly unremarkable. It was helped by the parsley and thyme garnish, but ended up being just kind of "meh". It wasn't bad, but it also wasn't great.
One of the biggest downers was the beef... Despite being trimmed and cooked exactly a prescribed in the recipe, it came out kind of tough and (some pieces) a little gristly. I'd have thought that using a fancier cut of beef would lead to more tenderness and richer meaty goodness, but the chuck roast used in the Beef Bourguignon seemed much better suited to this type of soup. Not to mention that ribeye is expensive, so the fact that expense did not translate to a better soup (or, at least, a better beef choice for the soup) was a bit aggravating.
Potential Improvements? If I made this again, I would definitely choose a roast (like a chuck roast) instead of ribeye steaks and cook the meat longer; maybe even consider pressure cooking it. I would add potatoes to give it some additional heft. Finally, I'd probably double the Italian seasoning, and maybe even add a little Lawry's seasoning salt to impart a stronger overall flavor.
Polling the Fam: I thought it was just okay and not really remarkable overall. Becky thought the meat was tough and the soup needed potatoes, finding it underwhelming and saying she'd never ask for it. Hunter thought it had too much meat and not enough mushrooms, saying that the broth was tasty but that he, too, would not ever request it. Fox's only comment was that he was glad he had a spoon? Hmm...
Verdict: It was okay. (3 stars)
No comments:
Post a Comment