• 4servings
  • 30minutes
  • 283calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30g butter

  2. 2 tbsp olive oil

  3. 500g onions, thinly sliced

  4. 2 tsp caster sugar

  5. 300g fillet steak, cut into 2cm thick slices

  6. 1 garlic clove, crushed

  7. 250ml brown ale

  8. 1 bay leaf

  9. 700ml beef stock, made with stock cubes

  10. 2 tbsp chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a large, heavy-based pan, heat the butter and 1 1/2 tbsp oil, then stir in the onions and sugar. Cover the pan with a lid and cook, stirring occasionally, over a medium heat, for 10 minutes. Remove the lid, turn up the heat a little and cook, stirring frequently, for a further 5 minutes or until the onions are softened and golden brown.

  2. While the onions are caramelising, heat a heavy frying pan until very hot. Brush the steak slices with the remaining oil and season lightly. Fry for about 3 minutes on each side, turning once, until golden brown but still pink inside. Remove from the heat and cover with a sheet of foil to keep warm.

  3. Add the garlic, ale and bay leaf to the onions. Bring to the boil, then simmer, uncovered, for 5 minutes. Add the stock, season, then return to the boil.

  4. Slice the steak pieces into thin ribbon strips, adding any juices to the soup. Discard the bay leaf. Ladle the soup into wide bowls and place a pile of meat strips in the centre of each. Sprinkle with parsley and serve.


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