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Creamy Steak & Mushroom Soup Recipe - Made with Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce from Peppers.com
Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
- Private group -
November 10, 2017
Ingredients:
- 1 steak or package of stewing beef, cut into small pieces
- 4 Cups or so of sliced Mushrooms
- 2 tabelspoons Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
- 2 Tablespoons of Butter
- 1 Litre of beef
- 1/2 Cup Wild Rice
- 3 Tablespoons Flour
- 2 Tablespoons of Butter
- 3/4 Cup Sour Cream
- Salt and Pepper to taste
Directions:
- First slice the meat into small pieces and fry in a soup pot with a splash of oil. Once it’s about half cooked add in the mushrooms, Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce and 2 tablespoons of butter and fry for about 10 minutes, or until they brown up nice. Add in the stock and rice and cook until the rice is done approximately 40-50 minutes on medium heat, stirring occassionally.
- When this is almost done, in a separate frying pan, melt the 3 tablespoons butter and add the 3 tablespoons of flour (roux). Fry this on low heat for about 5 minutes stirring often since you don’t want it to burn. Add the roux to the soup and bring to a boil to make sure it’s thick. Then stir in the sour cream. Salt and pepper to taste and enjoy!
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Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
