Try this yummy steak and beer flavor combo for Day 3 of Soup Week!
Ingredients
1 boneless beef chuck steak (1 pound), cubed
2 tablespoons canola oil, divided
1 pound uncooked bratwurst links, sliced
1 medium onion, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (16 ounces each) hot chili beans, undrained
1 bottle (12 ounces) beer or 1-1/2 cups beef broth
1 can (14-3/4 ounces) cream-style corn
1 can (8 ounces) pizza sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
Sour cream, optional
Directions
-In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
-Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer.
-Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
-Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
