- 5 tbsp olive oil
- 1 onion, pureed
- 1 carrot, pureed
- 5 celery stalks, pureed
- 2 red peppers, julienned
- 2 green peppers, julienned
- 2 chiles, julienned (e.g., jalapeno, poblano; more or less depending on desired spice)
- 1 12 oz. bottle Edmund Fitzgerald Porter
- 1 can chopped tomato
- 1 C Worcestershire sauce
- 1 C teriyaki sauce
- 1 qt. beef stock
- 1 C ketchup
- 1 ½ lbs. of your favorite steak, chopped
- 1 bunch cilantro, chopped
- Salt and pepper, to taste
In large pot sauté onion, carrot, and celery in olive oil over medium heat for 5 minutes. Turn heat to high, add peppers and cook another 3 minutes stirring continuously. Add Edmund Fitzgerald Porter and tomatoes and bring to a boil. Add remaining ingredients (excluding cilantro) and bring to a boil. Turn down to simmer and cook until steak is tender (about 30 minutes). Chop cilantro and add to soup before serving. Serves 4.
