Beef Stroganoff Soup

Dinner · Meat & Poultry Mains

Beef Stroganoff Soup

Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
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Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
6 servings

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About this recipe.

A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil (divided)
  • 1 lb Stew Beef (chuck or stewing beef, cut into even 3/4- to 1-inch cubes)
  • 8 oz Cremini mushrooms (sliced)
  • 1 Cup Yellow Onion (diced)
  • 3 Cloves Garlic (minced)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock (low-sodium; 5 cups for simmering, 1 cup reserved as needed)
  • 2 Cups Egg noodles (uncooked)
  • ½ Cup Sour Cream (full-fat, brought toward room temperature before adding)
  • 2 Tbsp All-Purpose Flour
  • Parsley (fresh, chopped, to taste)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

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Let the beef become tender first

Stewing cuts need a gentle, patient simmer. Keep the noodles out until the beef is fork-tender, then finish with tempered sour cream after removing the pot from the heat.

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The cooking plan

How to make Beef Stroganoff Soup.

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.

  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.

  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.

  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.

  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.

  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Beef Stroganoff Soup

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A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Stroganoff-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil divided
  • 1 lb Stew Beef chuck or stewing beef, cut into even 3/4- to 1-inch cubes
  • 8 oz Cremini mushrooms sliced
  • 1 Cup Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock low-sodium; 5 cups for simmering, 1 cup reserved as needed
  • 2 Cups Egg noodles uncooked
  • ½ Cup Sour Cream full-fat, brought toward room temperature before adding
  • 2 Tbsp All-Purpose Flour
  • Parsley fresh, chopped, to taste
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.
  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.
  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.
  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.
  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.
  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Notes

The timing is an estimate for stewing beef, not a quick-cooking steak cut. Judge tenderness with a fork before adding noodles. Cook the flour with the vegetables rather than adding it raw to sour cream at the end. Temper the sour cream and stir it in off the heat to help keep it smooth.

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