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Beef Stroganoff Soup


  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

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:

  1. 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.
  2. Slice the Vegetables: Dice the onion, mince the garlic, and slice the mushrooms.

Brown the Beef:

  1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. 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:

  1. 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.
  2. 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:

  1. Deglaze the Pot: Pour in a splash of beef broth and scrape up any browned bits from the bottom of the pot.
  2. Add Liquids: Add the remaining beef broth, water, Worcestershire sauce, Dijon mustard, and smoked paprika (if using). Stir to combine.
  3. 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:

  1. 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:

  1. 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.
  2. Incorporate the Sour Cream: Gradually stir the sour cream mixture back into the pot, ensuring it blends smoothly without curdling.

Adjust and Serve:

  1. Taste and Adjust: Season the soup with additional salt and pepper to taste.
  2. 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