Beef Stroganoff Soup
This hearty and comforting Beef Stroganoff Soup transforms the classic dish into a rich, soul-warming bowl of goodness. Tender ground beef is simmered with savory mushrooms and aromatic onions in a creamy beef broth infused with garlic, Worcestershire sauce, and tangy sour cream. Swirls of egg noodles soak up all the flavor, making every spoonful creamy, beefy, and deeply satisfying. Finished with a sprinkle of fresh parsley, this soup is the perfect fusion of cozy comfort and bold flavor—ideal for chilly nights or an easy weeknight dinner.
Beef Stroganoff Soup
This Beef Stroganoff Soup is a flavor adventure! Tender beef and earthy mushrooms swim in a rich, savory broth, all brought together with a touch of red wine and a swirl of creamy sour cream. It's comfort food with a sophisticated twist, perfect for a cozy night in.With simple ingredients and easy-to-follow instructions, this recipe is a winner for seasoned cooks and beginners alike. Each bite is an explosion of texture and taste, from the tender beef to the chewy egg noodles. You'll be amazed at how quickly this soup disappears from your bowls!
Ingredients
1 Tbsp Unsalted Butter- 3 Tbsp Olive Oil divided
- 1 lb Stew Beef
- 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
- 2 Cups Egg noodles
- ½ Cup Sour Cream
- 2 Tbsp All-Purpose Flour
- 1 Bunch Parsley fresh, for garnish
- 1 pinch Kosher Salt to taste
- 1 pinch Ground Black Pepper to taste
Method
- In a Dutch oven, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook until browned on all sides. Remove the beef from the pot and set it aside.
- Add the onion to the pot with the remaining oil and cook until softened. Then, add the mushrooms and cook until they are tender.
- Stir in the tomato paste and Worcestershire sauce, making sure they are evenly distributed throughout the mushroom and onion mixture.
- Carefully pour the red wine into the pot, ensuring it covers the bottom, to deglaze. Bring the mixture to a boil over medium-high heat, then let the wine simmer and reduce for approximately 1-2 minutes, or until slightly thickened.
- Gently return the browned beef to the pot and pour in 5 cups of rich beef stock. Over medium-high heat, bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot snugly, and let it simmer for 35-40 minutes. The beef will be perfectly tender and infused with flavor.
- Stir in the noodles, cover the pot, and simmer for 5-7 minutes, or until the noodles reach your desired level of tenderness.
- While the noodles cook, combine the sour cream and flour in a small bowl. Ladle 2 cups of the hot soup into the bowl and whisk until well combined. Return the mixture back into the pot and simmer for 1-2 minutes, stirring frequently, until thickened. If the noodles absorbed too much liquid, add more broth.
- Finish the soup with a sprinkle of salt and freshly ground black pepper according to your preference. Just before serving, stir in a handful of chopped fresh parsley for a bright, herbaceous lift.
Nutrition
Notes
Beef Choice & Prep:
- Cut: Use a tender cut of beef like sirloin, tenderloin, or New York strip.
- Slicing: Slice the beef against the grain for maximum tenderness. Aim for thin, bite-sized pieces.
- Don't overcrowd the pan: When searing the beef, work in batches to ensure proper browning. Overcrowding will cause the beef to steam instead of sear.
- Umami: Don't be afraid to add a splash of Worcestershire sauce or a dollop of tomato paste to deepen the savory flavors.
- Mushrooms: While not traditional in every stroganoff, mushrooms add a wonderful earthy note. Use cremini, button, or even wild mushrooms.
- Aromatics: Sautéing onions and garlic with the mushrooms builds a flavorful foundation for the soup.
- Herbs: Fresh thyme or a bay leaf simmered with the broth adds subtle complexity.
- Noodles: Egg noodles are classic, but you can experiment with pappardelle, wide egg noodles, or even small pasta shapes.
- Sour cream: For the creamiest texture, use full-fat sour cream.
- Tempering: To prevent the sour cream from curdling, temper it by gradually whisking in a small amount of the hot soup before adding it to the pot.
- Thickness: If your soup is too thin, you can thicken it with a cornstarch slurry (cornstarch mixed with a little cold water or broth).
- Garnishes: Fresh parsley is a must, but you can also try chives, dill, or a dollop of crème fraîche.
- Sides: Serve with crusty bread, a simple salad, or roasted vegetables.
- Broth: Use a good quality beef broth for the best flavor. Homemade is ideal, but a store-bought low-sodium broth works well too.
- Simmering: Don't rush the simmering process. This allows the beef to become tender and the flavors to meld.
- Salt & Pepper: Season gradually throughout the cooking process, tasting and adjusting as needed.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil, divided
- 1 pound stew beef, cut into 1-inch cubes
- 8 ounces cremini mushrooms, sliced
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup dry red wine
- 6 cups beef stock, low sodium
- 2 cups egg noodles
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 bunch fresh parsley, for garnish
- Kosher salt, to taste
- Ground black pepper, to taste
Image Gallery Beef Stroganoff Soup
Storage & Leftovers
Refrigerator:
Let the soup cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The noodles may absorb more liquid over time, so you can add a splash of broth or water when reheating to restore the consistency.
Freezer:
For best results, freeze the soup without the noodles (they can become mushy). Store the base in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently, and stir in freshly cooked noodles.
Reheating:
Warm leftovers on the stovetop over medium heat or microwave in short bursts, stirring in between. Add broth or milk as needed to loosen the soup. Stir in a spoonful of sour cream after reheating if you’d like to refresh the creaminess.
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