Beer & Cheddar Cheese Soup with Swiss Steak

I was looking for something to pair with Wegman's Beer & Cheddar Cheese Soup, and then I saw Michael Symon's 5 Minute Swiss Steak, which he made on ABC's The Chew this week.

My family enjoys the Beer & Cheddar Cheese Soup, and one year we served it with Prime Rib at our holiday dinner party. It tasted great, so when I saw Michael Symon's Swiss Steak, I thought they might work well together.

They did work well together, and I like that you can make the Swiss Steak in less than ten minutes. It's a quick, tasty main dish.

Wegman's Beer & Cheddar Cheese Soup with Michael Symon's Swiss Steak

Wegman's Beer & Cheddar Cheese Soup
Ingredients:
6 Tbsp Wegmans Butter 
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix 
1 tsp chopped Food You Feel Good About Peeled Garlic 
3/4 cup Wegmans All-Purpose Flour 
2 cartons (32 oz each) Food You Feel Good About Chicken Culinary Stock 
1 bottle (12 oz) Dogfish Head Indian Brown Ale (Your favorite beer will do)
1 pkg (16 oz) Wegmans Shredded Sharp Cheddar Cheese (Dairy Dept) 
1 1/2 tsp dry mustard 
1 1/2 tsp Worcestershire sauce 
1 tsp Wegmans Horseradish Sauce (Seafood Dept) 
1/2 cup Wegmans Fresh Heavy Cream 
Salt and pepper to taste 

Directions:

1. Melt butter in stockpot on MEDIUM. Add mirepoix; cook, stirring, 4-5 min, until softened. Add garlic; cook about 1 min, until soft but not brown. Remove from heat. Add flour, stirring to coat vegetables. Return to heat. Cook, stirring,4-5 min, until flour turns golden.
    
2. Add stock gradually, whisking until well blended. Heat to boiling on HIGH. Reduce heat to MEDIUM; simmer 15-20 min, stirring occasionally.
    
3. Remove from heat. Stir in beer. Add cheese, a little at a time, stirring after each addition. Stir in dry mustard, Worcestershire sauce, and horseradish sauce. Stir in heavy cream. Heat gently on LOW, stirring occasionally, 4-5 min. Season to taste with salt and pepper.

Option(s):
Top with crumbled bacon and chopped fresh chives.

Michael Symon's Swiss Steak

Ingredients:

1 lb. cube steak (I used pepper steak)

1/4 cup red wine

1 lb. arugula, dressed with olive oil

Salt & pepper

Olive oil

1/2 lb. cremini mushrooms, sliced

1 small onion, chopped

2 sprigs thyme

1 clove garlic, minced

flour for dredging

1 Tbsp. butter

Directions:

Heat olive oil in large skillet. Liberally salt and pepper each piece of steak and dredge in flour. Brown in skillet, 2 minutes, flip 2 more minutes.

Add thyme, onion, garlic and mushrooms to pan, session with salt and saute.

Add wine to deglaze the pan, reduce by half. Whisk in butter, remove from heat.

In mixing bowl, lightly drizzle olive oil over arugula.

To serve, plate steak with mushroom, onions an sauce on top. Serve arugula on the side.

I really miss Wegmans! They are the best grocery store, with excellent customer service and reasonable prices.

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