Beef Stroganoff Soup Recipe: A Hearty and Flavorful Dish
Beef Stroganoff Soup is a delicious and satisfying dish that is perfect for cooler weather. This soup combines the flavors of a classic Beef Stroganoff dish with the comforting warmth of a soup. The tender beef, savory mushrooms, and tangy sour cream all come together in a creamy broth for a hearty and flavorful meal. This recipe is easy to make and will become a staple in your home cooking repertoire.
▢1 tablespoon unsalted butter
▢3 tablespoons olive oil divided
▢1 pound stew beef
▢Kosher salt to taste
▢Black pepper to taste
▢8 ounces cremini mushrooms sliced
▢1 cup onion diced
▢3 cloves garlic minced
▢2 tablespoons tomato paste
▢1 tablespoon Worcestershire sauce
▢½ cup dry red wine
▢5-6 cups low-sodium beef stock
▢2 cups egg noodles dry, uncooked
▢½ cup sour cream
▢2 tablespoons all-purpose flour
▢Fresh parsley for garnish
Melt the butter and 2 tablespoons of oil in a Dutch oven set over medium-high heat.
Add the beef, season with salt and pepper, and sear for 1-2 minutes on each side. Transfer the meat to a bowl and set aside.
1 tablespoon unsalted butter,3 tablespoons olive oil,1 pound stew beef,Kosher salt,Black pepper
Heat the remaining oil in the pot, add the onion, and sauté for 4-5 minutes.
Add the mushrooms and garlic and cook until softened, about 3-4 more minutes.
8 ounces cremini mushrooms,1 cup onion,3 cloves garlic
Stir in the tomato paste and Worcestershire sauce.
2 tablespoons tomato paste,1 tablespoon Worcestershire sauce
Pour in the red wine to deglaze the pot. Bring to a boil and allow the wine to reduce for 1-2 minutes.
½ cup dry red wine
Return the beef to the pot and pour in 5 cups of beef stock. Bring the soup to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer until the beef is fully cooked and tender, about 35-40 minutes.
5-6 cups low-sodium beef stock
Add the noodles, cover, and continue simmering for 5-7 minutes, until al dente.
2 cups egg noodles
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.
½ cup sour cream,2 tablespoons all-purpose flour
Season to taste and serve with freshly chopped parsley.
- For extra flavor, you can sear the beef in batches instead of all at once. This will create a nice crust on the beef and add more depth to the soup.
- If you prefer a thicker soup, you can add more flour to the mixture. Just be sure to whisk it well so that there are no lumps.
- If you’re short on time, you can use pre-cooked egg noodles instead of cooking them from scratch. This will cut down on your prep time and make the recipe even easier.
Beef Stroganoff Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat the soup on the stovetop over medium-low heat until warmed through.
This recipe makes approximately 6 servings of Beef Stroganoff Soup. Each serving contains:
Total Fat: 17g
Saturated Fat: 7g
Total Carbohydrates: 26g
Dietary Fiber: 2g
Beef Stroganoff Soup is a delicious and comforting meal that is perfect for any time of year. With this recipe, you can easily make this dish at home and enjoy all of its wonderful flavors. Just be sure to follow the pro tips, store it properly, and enjoy in moderation to stay on track with your healthy eating goals.
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