Vegetable Beef Soup With a Top Hat and a Wink

Ingredients

• 1 pound Kansas City strip steak or NY strip steak (about 2 steaks), trimmed of excess fat and diced into 3/4 inch cubes
• 1 teaspoon Diamond Crystal kosher salt plus more for seasoning steak; for table salt, use half as much by volume
• 1 teaspoon freshly ground black pepper, plus more for seasoning steak
• 4 tablespoons (57 g) unsalted butter, divided
• 8 ounces (227 g) cremini mushrooms, trimmed and thinly sliced
• 1/2 medium yellow onion (4 ounces; 110 g), diced
• 1 medium carrot (4 ounces; 80 g), peeled and diced
• 2 small ribs celery (80 g), halved lengthwise, then sliced
• 1 tablespoon (25 g) tomato paste
• 1/4 cup (37 g) all-purpose flour
• 1/2 cup (120 ml) dry sherry, such as oloroso sherry
• 4 cups (950 ml) homemade chicken stock or store-bought low-sodium chicken broth (see note)
• 1/2 ounce (14 g) dried porcini mushrooms
• (8 ounces) canned diced tomatoes, drained (1 cup)
• 1 tablespoon (15 ml) bottled steak sauce, preferably A1
• 1 tablespoon (15 ml) Worcestershire sauce

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