Ingredients
Scale
For the Soup:
- 1 lb beef sirloin or stew meat, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (button, cremini, or a mix)
- 4 cups beef broth (low sodium recommended)
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp smoked paprika (optional)
- 2 cups egg noodles (uncooked)
- 1 cup sour cream
- 2 tbsp all-purpose flour (optional, for thickening)
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
Prepare the Ingredients:
- Prep the Beef: Pat the beef pieces dry with paper towels, then season with salt and pepper. This step ensures a good sear for optimal flavor.
- Slice the Vegetables: Dice the onion, mince the garlic, and slice the mushrooms.
Brown the Beef:
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the Beef: Add the beef to the pot in batches to avoid overcrowding. Sear each piece until browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
Sauté the Vegetables:
- Cook the Onions and Garlic: In the same pot, add a bit more oil if needed. Sauté the onions until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
Build the Soup:
- Deglaze the Pot: Pour in a splash of beef broth and scrape up any browned bits from the bottom of the pot.
- Add Liquids: Add the remaining beef broth, water, Worcestershire sauce, Dijon mustard, and smoked paprika (if using). Stir to combine.
- Simmer the Beef: Return the seared beef to the pot. Cover and simmer over low heat for 20 minutes, or until the beef is tender.
Cook the Noodles:
- Add the Noodles: Stir in the egg noodles and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
Make it Creamy:
- Prepare the Sour Cream Mixture: In a small bowl, whisk the sour cream with 2 tablespoons of flour (if using) and a ladleful of hot soup broth to temper it.
- Incorporate the Sour Cream: Gradually stir the sour cream mixture back into the pot, ensuring it blends smoothly without curdling.
Adjust and Serve:
- Taste and Adjust: Season the soup with additional salt and pepper to taste.
- Garnish: Ladle the soup into bowls and garnish with chopped parsley and Parmesan cheese, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 3g
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g