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.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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.
Print Recipe Pin Recipe
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

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Shrimp Chowder

Dinner · Seafood Mains

Shrimp Chowder

Tender shrimp and red-skinned potatoes fill this creamy chowder, with bacon and onion adding savory flavor. A little tomato paste and fresh basil finish the bowl.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 servings

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About this recipe.

A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.

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
  • 2 Slices Bacon (chopped)
  • 1 Tbsp Extra Virgin Olive Oil (plus a little extra to finish, optional)
  • 1 small Yellow Onion (chopped)
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth (low Sodium)
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes (cut into even 1/2-inch pieces)
  • 12 oz Medium Shrimp (raw, peeled, deveined, tails removed; thawed if frozen)
  • ½ Cup Fresh Basil (Loosely packed and torn into pieces)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

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Add shrimp after the potatoes are tender

Small, evenly cut potato pieces cook more predictably. Keep the creamy broth at a gentle simmer, then add the shrimp for the final few minutes so they stay tender.

Adapted from Food Network Kitchen.

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The cooking plan

How to make Shrimp Chowder.

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.

  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.

  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.

  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.

  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Shrimp Chowder

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A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Slices Bacon chopped
  • 1 Tbsp Extra Virgin Olive Oil plus a little extra to finish, optional
  • 1 small Yellow Onion chopped
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth low Sodium
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes cut into even 1/2-inch pieces
  • 12 oz Medium Shrimp raw, peeled, deveined, tails removed; thawed if frozen
  • ½ Cup Fresh Basil Loosely packed and torn into pieces
  • 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
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.
  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.
  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.
  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.
  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Notes

Cut potatoes evenly so they cook at the same rate, and make sure they are tender before adding shrimp. Keep the dairy broth at a gentle simmer and stir along the bottom to prevent scorching. Shrimp cook quickly; remove the pot from heat once they are opaque.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Cottage Pie with Scalloped Potato Topping

Dinner · Meat & Poultry Mains

Cottage Pie with Scalloped Potato Topping

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
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Prep
25 minutes
Cook
1 hour 40 minutes
Resting
10 minutes
Total
2 hours 15 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.

Cottage Pie with Scalloped Potato Topping

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 Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion (Diced)
  • 4 Large Carrots (Diced)
  • 1 tsp Salt
  • 1 Cup Red Wine (dry)
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce (Optional)
  • 1 tbsp Brown Sugar (Optional)
  • 1 tbsp Thyme (fresh leaves, chopped)
  • ½ lb. Button Mushrooms (Sliced 1/4 inch thick)
  • 3 lbs. Yukon Gold potatoes (Peeled and sliced 1/8 inch thick)
  • 1/2 Cup heavy cream
  • 2 Cup Cheddar Cheese (shredded)
  • black pepper (to taste)

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Tender Potatoes, Golden Top

Parboil the sliced potatoes until just tender, then layer over the hot beef filling. A roomy baking dish and rimmed tray help contain the bubbling gravy.

Adapted from Mary Berry at BBC Food.

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The cooking plan

How to make Cottage Pie with Scalloped Potato Topping.

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.

  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.

  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.

  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.

  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cottage Pie with Scalloped Potato Topping

No ratings yet
Savory beef, carrots, and mushrooms beneath tender potato slices, cream, and a golden Cheddar topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lbs. Ground Beef
  • 2 Large Yellow Onion Diced
  • 4 Large Carrots Diced
  • 1 tsp Salt
  •  
    1 Cup Red Wine dry
  • ⅓ Cup All-Purpose Flour
  • 1 Cup Beef Stock
  • 1 tbsp Worcestershire Sauce Optional
  •  
    1 tbsp Brown Sugar Optional
  • 1 tbsp Thyme fresh leaves, chopped
  • ½ lb. Button Mushrooms Sliced 1/4 inch thick
  •  
    3 lbs. Yukon Gold potatoes Peeled and sliced 1/8 inch thick
  • ½ Cup heavy cream
  • 2 Cup Cheddar Cheese shredded
  • black pepper to taste

Equipment

Large Dutch Oven
Large stockpot
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it into crumbles. Cook until browned and no longer pink, then transfer to a bowl.
  2. Add the onions, carrots, and salt to the pot. Cook for about 7 minutes, stirring, until beginning to soften. Whisk the flour into the wine in a bowl, then whisk in the stock. Return the beef to the pot and add the wine mixture, Worcestershire sauce and brown sugar if using, thyme, mushrooms, and black pepper. Bring to a simmer, stirring until thickened. Cover and simmer gently for 45 minutes, stirring occasionally and adding a splash of water if the gravy becomes too thick.
  3. While the filling simmers, bring a large pot of water to a boil. Cook the thin potato slices for about 4 to 5 minutes, until just tender but still holding their shape. Drain carefully and let steam dry and cool a little.
  4. Heat the oven to 425°F. Spoon the hot filling into a deep 9-by-13-inch baking dish with about 4-quart capacity. Arrange half the potato slices over it in overlapping rows and drizzle with half the cream. Add the remaining potatoes and cream, then scatter with the Cheddar. Leave some space below the rim for bubbling.
  5. Set the dish on a rimmed baking sheet. Bake for about 30 minutes, until the potatoes are fully tender, the top is golden, and the filling bubbles throughout. The center should reach 165°F. Rest for 10 minutes before serving.

Notes

Slice the potatoes evenly, about 1/8 inch thick, and parboil until just tender so they finish evenly in the oven. Assemble and bake promptly. This vegetable-rich variation keeps the site recipe’s 1 pound of beef, carrots, and generous potato topping.
Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F.
Adapted from Mary Berry’s cottage pie with dauphinoise potato on BBC Food, with carrots, adjusted proportions, and rewritten instructions.

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Questions about this recipe.

Is this cottage pie or shepherd’s pie?

This recipe uses ground beef, so we call it cottage pie. Shepherd’s pie is usually made with lamb. Here, overlapping slices of potato, cream and cheddar replace the familiar mashed-potato topping.

Why parboil the scalloped potatoes?

The filling is already hot when the pie goes into the oven. Parboiling the thin potato slices for about 4–5 minutes helps them finish evenly. Drain them carefully while they still hold their shape, then arrange them over the filling.

What size baking dish should I use?

Use a deep 9-by-13-inch dish with about 4-quart capacity. Leave room below the rim for the filling to bubble, set the dish on a rimmed baking sheet and let the finished pie rest for 10 minutes before serving.

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Tomato Beef and Egg-White Soup

Soup

Tomato Beef and Egg-White Soup

A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
Leave a review
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Save recipe Cook Mode
Prep
20 minutes
Cook
30 minutes
Total
50 minutes
Serves
6 generous servings

Bring it to the table

About this recipe.

A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.

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
  • 16 oz Sirloin steak (trimmed and sliced ⅛ inch thick across the grain)
  • 9 cups Beef stock (low-sodium)
  • 6 tbsp Tomato paste
  • 6 medium Tomatoes (about 2 lb total; seeded and diced)
  • 2 tsp Granulated Sugar (optional, plus more only to taste)
  • 3 tbsp Cornstarch
  • 6 tbsp Water (cold, for the cornstarch slurry)
  • 3 Egg whites (Use Large Eggs)

For Taste

  • Salt (Only use as needed for taste)
  • Black pepper (Only use as needed for taste)

For Service

  • 2 tsp Sesame oil
  • 1 bunch Green onions (Chopped fine or shredded.)

Optional For Service

  • 3 oz Cheddar cheese (optional, for serving)

Start with the tomato broth

Let the tomatoes soften in the stock before adding thinly sliced sirloin. Keeping the beef for the final stages avoids simmering a tender cut for an hour.

Finish with delicate egg ribbons

A cornstarch slurry gives the broth a little body. Pour the lightly beaten whites in slowly while stirring, then finish with sesame oil and scallions. Optional cheese is a table addition rather than part of the soup base.

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The cooking plan

How to make Tomato Beef and Egg-White Soup.

  1. Trim the sirloin and slice very thinly across the grain, about ⅛ inch thick. Keep it refrigerated while preparing the tomatoes and scallions. Lightly beat the egg whites in a small bowl.

  2. Bring the beef stock to a simmer in a large pot. Stir in the tomato paste and diced tomatoes. Simmer gently for 15–20 minutes, until the tomatoes soften. Taste and add the optional sugar a teaspoon at a time only if needed.

  3. Whisk the cornstarch with the cold water until smooth. Stir the slurry again just before slowly pouring it into the simmering soup. Stir and simmer for 1–2 minutes until lightly thickened.

  4. Add the thin beef slices a few at a time, stirring gently to separate them. Return to a simmer and cook for about 2–3 minutes, until cooked through. Thicker slices may take longer.

  5. With the soup gently simmering, slowly pour in the beaten egg whites while stirring in one direction. Simmer for another 1–2 minutes, until the egg is set and the soup reaches 165°F. Season with salt and pepper to taste.

  6. Remove from the heat and stir in the sesame oil. Ladle into bowls and scatter the scallions over the top. The optional cheddar can be added at the table, if preferred.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tomato Beef and Egg-White Soup

No ratings yet
A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 generous servings
Course: Soup
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 16 oz Sirloin steak trimmed and sliced ⅛ inch thick across the grain
  • 9 cups Beef stock low-sodium
  • 6 tbsp Tomato paste
  • 6 medium Tomatoes about 2 lb total; seeded and diced
  • 2 tsp Granulated Sugar optional, plus more only to taste
  • 3 tbsp Cornstarch
  • 6 tbsp Water cold, for the cornstarch slurry
  • 3 Egg whites Use Large Eggs
For Taste
  • Salt Only use as needed for taste
  • Black pepper Only use as needed for taste
For Service
  • 2 tsp Sesame oil
  • 1 bunch Green onions Chopped fine or shredded.
Optional For Service
  • 3 oz Cheddar cheese optional, for serving

Equipment

1 Stock pot
Stirring spoon
1 Stirring spoon
Chef's knife
1 Chef's knife
1 Small mixing bowl
1 Wire whisk

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Trim the sirloin and slice very thinly across the grain, about ⅛ inch thick. Keep it refrigerated while preparing the tomatoes and scallions. Lightly beat the egg whites in a small bowl.
  2. Bring the beef stock to a simmer in a large pot. Stir in the tomato paste and diced tomatoes. Simmer gently for 15–20 minutes, until the tomatoes soften. Taste and add the optional sugar a teaspoon at a time only if needed.
  3. Whisk the cornstarch with the cold water until smooth. Stir the slurry again just before slowly pouring it into the simmering soup. Stir and simmer for 1–2 minutes until lightly thickened.
  4. Add the thin beef slices a few at a time, stirring gently to separate them. Return to a simmer and cook for about 2–3 minutes, until cooked through. Thicker slices may take longer.
  5. With the soup gently simmering, slowly pour in the beaten egg whites while stirring in one direction. Simmer for another 1–2 minutes, until the egg is set and the soup reaches 165°F. Season with salt and pepper to taste.
  6. Remove from the heat and stir in the sesame oil. Ladle into bowls and scatter the scallions over the top. The optional cheddar can be added at the table, if preferred.

Nutrition

Serving: 16ozCalories: 147kcalCarbohydrates: 10gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 896mgPotassium: 717mgFiber: 1gSugar: 6gVitamin A: 725IUVitamin C: 11mgCalcium: 87mgIron: 2mg

Notes

Beef: Thin slicing and a short final simmer help sirloin stay tender. The earlier instruction to blanch beef to tenderize it has been removed; blanching is not a substitute for choosing the right cut and cooking time.
Sweetness: Tomatoes and stock vary. Sugar is optional and should be added gradually after tasting.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains egg and sesame; optional cheddar contains milk. Check stock labels.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

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