Beef Stroganoff Soup
Escape the ordinary with this Beef Stroganoff Soup that’s as hearty as it is exciting! This isn’t your grandma’s stroganoff – it’s a symphony of rich flavors and textures, perfect for chilly evenings when you crave something truly satisfying. Imagine tender beef, simmered to perfection in a luscious broth, mingling with earthy mushrooms, sweet onions, and a hint of garlic. A touch of red wine adds depth and complexity, while a swirl of sour cream creates a velvety smooth finish. Each spoonful is an explosion of flavor, with chewy egg noodles adding a playful touch. This recipe is easy to follow, yet delivers gourmet results. Whether you’re a seasoned cook or just starting out, you’ll be able to create a masterpiece that will have everyone asking for seconds. It’s a flavor explosion with a perfect balance of savory, tangy, and creamy notes, hearty and satisfying, packed with protein and vegetables to keep you feeling full and energized. This soup is easy to customize; add your favorite vegetables or spices to make it your own. It’s perfect for any occasion, from cozy weeknight dinners to impressive gatherings. Ready to warm your soul? Dive into this recipe and experience the magic of Beef Stroganoff Soup!
Beef Stroganoff Soup
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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
Instructions
- 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.
Notes
- 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.
Nutrition
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
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Storage & Leftovers
Storage
Refrigerator: Leftover Beef Stroganoff Soup can be stored in the refrigerator for 3-4 days. Make sure to transfer it to an airtight container once it has cooled completely.
Freezer: For longer storage, you can freeze your soup for 2-3 months. However, for best results, it’s recommended to freeze the soup before adding the sour cream and noodles. These ingredients don’t always freeze well and can affect the texture of the soup when thawed. Use freezer-safe containers or bags, leaving some space at the top for expansion.
Reheating
Stovetop: This is the best method for reheating your Beef Stroganoff Soup. Gently warm it in a pot over medium heat, stirring occasionally. If it seems a bit thick, you can add a splash of beef broth or water to thin it out. If you froze the soup without sour cream and noodles, add them during the reheating process.
Microwave: While you can reheat the soup in the microwave, it’s not the ideal method as it can sometimes heat unevenly and may cause the sour cream to separate. If you do use a microwave, heat it in short bursts, stirring frequently, until warmed through.
Extra Tips for Leftovers
- Portioning: Consider freezing your soup in individual portions for easy grab-and-go meals.
- Noodles: If you’re storing the soup with noodles, be aware that they may absorb some of the broth and become softer upon reheating.
- Freshness: Always check for any signs of spoilage before consuming leftovers. Look for any off-putting smells, discoloration, or mold.
By following these storage and reheating tips, you can enjoy your delicious Beef Stroganoff Soup even days after you’ve made it!
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