Creamy Keto steak and kale and a little ale soup

October 24, 2018

2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
Montreal steak seasoning
2 tablespoons butter
2 tablespoons avocado (or olive) oil
2 small white onions, quartered and sliced
16 ounces (1 pound) sliced mushrooms
4 cloves garlic, pressed through garlic press
2 tsp worchestershire sauce
1 cup ale
6 cups beef stock, hot
1 tablespoon chopped flat-leaf parsley
1 teaspoon each  thyme leaves, oregano leaves
1 cup kale  washed and chopped small

** Keto ***

2 oz. cream cheese
1 cup heavy cream
1/4 cup Manchego cheese shredded


-Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of Montreal steak seasoning.

-Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
-Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
-Stir in the garlic cook for about 2 Minutes and add in the cup of ale; allow the ale to simmer for several minutes. A
Add In beef stock; stir together and then bring to a simmer over medium heat, add in Worcestershire sauce, bay leaf, kale , thyme, oregano and parsley to sauce allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.

-Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so. Then I add heavy cream and cream cheese, once the cream cheese melts add   cheese and bring soup to a slight simmer. Once cheese has melt your ready to serve.