Beef Stroganoff Soup

by | November 20, 2018 | Lifestyle, Recipes

Usually when you think of beef stroganoff, you don’t think of it as a soup. But this recipe that I found on the blog, Belly Full, turned this classic homecooked entree into a light and brothy soup! It was super easy to throw together because it all goes in just one pot! Plus, it was a great way to warm up on a cold Wisconsin afternoon.

RECIPE

This simple, easy-to-follow recipe is perfect for a quick weekday dinner!

Servings

6

PREP TIME

20 min.

COOK TIME

15 min.

total TIME

35 min.

2 tablespoons unsalted butter

1 pound beef sirloin, thinly sliced into bite-sized strips

8 ounces sliced crimini mushrooms

1 medium sweet onion , diced

3 cloves garlic , minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

5 cups low-sodium chicken or beef stock

1 1/2 cups dried egg noodles

1/2 cup sour cream

2 tablespoons all-purpose flour

salt and pepper, to taste

chopped fresh parsley, optional

2 tablespoons unsalted butter

1 pound beef sirloin, thinly sliced into bite-sized strips

8 ounces sliced crimini mushrooms

1 medium sweet onion , diced

3 cloves garlic , minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

5 cups low-sodium chicken or beef stock

1 1/2 cups dried egg noodles

1/2 cup sour cream

2 tablespoons all-purpose flour

salt and pepper, to taste

chopped fresh parsley, optional

In a large pot, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.

Add in the mushrooms, onion, and garlic; sauté until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.

In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.

Serve in individual bowls with some fresh chopped parsley.

STEP-BY-STEP RECIPE

STEP 1

Melt butter over medium-high heat and add the beef. Cook until browned.

STEP 2

Transfer meat to bowl and keep warm. Set aside.

STEP 3

Add mushrooms, onion, and garlic. Saute until softened (about 3 minutes).

STEP 4

Stir in tomato paste and Worcestershire sauce.

STEP 5

Pour in the beef stock and bring to a boil.

STEP 6

Add the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.

STEP 7

In a large measuring cup, combine the sour cream and flour. Stir together.

STEP 8

Whisk 1 cup of the hot soup into the sour cream mixture.

STEP 9

Pour mixture back into the rest of the soup. Cook and stir 1-2 minutes to thicken.

STEP 10

Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with salt and pepper, if necessary. Optional: top with fresh parsley.

FOLLOW KRISTEN ON INSTAGRAM
Shares
Share This