Steak and Mushroom Soup
Ingredients
Marinade
- 2/3 Cup Safflower Oil
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Dark Brown Sugar
- 2 Tablespoons Dark Soy Sauce
- 1 Teaspoon Dijon Mustard
- 1 Large Clove Garlic, finely minced
Soup Ingredients
- 1 1/4 Pounds Good Quality Steak, cut into 1" cubes
- Seasoned Flour, for dredging
- 3 Tablespoons Olive Oil
- 3 Tablespoons Unsalted Butter
- 3 Medium Onions, 1/2 coarsely chopped, 1/2 sliced
- 2 Small Carrots, scraped and finely chopped
- 2 Small Celery Ribs, finely chopped
- 1 Pound Button Mushrooms, thickly sliced
- 5 to 6 Cups Beef Stock or Broth
- 1/2 Teaspoon of salt, or less to taste
- 1/5 Teaspoon Freshly Ground Black Pepper, generous
- 1 Large Bay Leaf
- 1 1/4 Pound Escarole, washed and torn into bite-size pieces
Instructions
Whisk the marinade ingredients together in a medium bowl. Make sure the fat is cut off the steak and add it to the marinade, being sure all is submerged. Marinate at least 1 hour and up to 24. Heat half the oil and half the butter in a large stockpot. Add the chopped onion, the carrot and celery. Cook over medium to high heat until nicely golden, but not overcooked, about 5 minutes. Add the mushrooms and continue cooking until just wilted. Remove vegetables and set aside. Wipe out the pan and add the remaining oil and butter. Pat the steak dry and dredge in the flour, shaking off any excess flour. Brown over medium heat, being careful not to burn the flour. Remove and set aside. Return cooked vegetables to the pot with the sliced onions and add 5 cups beef stock. Bring to a simmer and add salt, pepper and bay leaf. Simmer for 15 minutes. Add steak and simmer for 10 minutes. Add escarole and more stock if soup is too thick. Simmer only long enough for the escarole to become tender. Serves 6 to 8.