Beef Stroganoff Soup

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.

 

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

 

▢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

 

 

➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:

 

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.

Fresh parsley

 

 

 

Pro Tips:

 

  • 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.

 

 

Storage:

 

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.

 

 

➔Nutrition Information:

 

This recipe makes approximately 6 servings of Beef Stroganoff Soup. Each serving contains:

 

Calories: 389

Total Fat: 17g

Saturated Fat: 7g

Cholesterol: 107mg

Sodium: 1076mg

Total Carbohydrates: 26g

Dietary Fiber: 2g

Sugars: 3g

Protein: 32g

 

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.

 

 

HAVE YOU TRIED THIS RECIPES?!

 

RATE and COMMENT below! I would love to hear your experience.

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