If you have ever dreamed of turning the rich, creamy flavors of a classic beef stroganoff into a comforting, soul-warming bowl of soup, you are in for a treat with this Beef Stroganoff Soup Recipe. It captures every bit of that beloved dish’s comforting essence—tender stew beef, earthy mushrooms, and luscious noodles all swimming in a creamy, savory broth. This recipe is a perfect balance of hearty and elegant, making it a go-to on chilly evenings or whenever you crave a satisfying meal that feels like a warm hug in a bowl.
Ingredients You’ll Need
The magic of this Beef Stroganoff Soup Recipe lies in a handful of simple yet essential ingredients. Each plays a crucial role in building the layers of flavor and texture, from tender beef to creamy broth and perfectly cooked noodles. Here’s what you’ll gather to create this irresistible soup.
- Unsalted butter: Adds richness and a silky foundation for browning the beef and sautéing veggies.
- Olive oil: Helps sear the beef to perfection and soften the onion and mushrooms without burning.
- Stew beef: The star protein, cut into chunks, that becomes wonderfully tender as it simmers.
- Kosher salt and black pepper: Simple seasonings that enhance every ingredient’s natural flavor.
- Cremini mushrooms: Bring earthiness and meaty texture, elevating the soup’s depth.
- Onion: Adds subtle sweetness and forms the aromatic base.
- Garlic: Offers a warm, fragrant kick that lingers deliciously.
- Tomato paste: Intensifies the broth’s richness and adds a hint of tang.
- Worcestershire sauce: Delivers umami complexity and a slight savory sharpness.
- Dry red wine: Used to deglaze and infuse sophisticated layers of flavor.
- Low-sodium beef stock: The comforting liquid that brings the whole dish together.
- Egg noodles: Classic and tender, they soak up the delicious broth perfectly.
- Sour cream: Adds the signature creamy tang expected in stroganoff dishes.
- All-purpose flour: Mixed with sour cream to thicken the broth luxuriously.
- Fresh parsley: For a bright, fresh garnish that finishes the soup beautifully.
How to Make Beef Stroganoff Soup Recipe
Step 1: Sear the Beef
Start by melting butter and warming olive oil in a heavy pot or Dutch oven. Season your stew beef generously with salt and pepper, then sear it over medium-high heat for 1 to 2 minutes on each side. This step locks in the juices, giving the meat a caramelized crust that adds rich flavor to the broth. Once browned, transfer the beef to a bowl and set aside temporarily.
Step 2: Sauté Onions, Mushrooms, and Garlic
In the same pot, add the remaining olive oil and toss in diced onions to sweat them until soft and fragrant. Then introduce the sliced cremini mushrooms and minced garlic, cooking everything until tender and golden, about 3 to 4 minutes more. These aromatics build a fragrant foundation and add a subtle sweetness that perfectly balances the savory broth.
Step 3: Add Tomato Paste and Worcestershire Sauce
Stir in the tomato paste and Worcestershire sauce, letting them cook briefly with the veggies. This step deepens the flavor, adding a tangy, umami-rich kick that mirrors the classic elements of a beef stroganoff.
Step 4: Deglaze with Red Wine
Pour in the red wine to deglaze your pot, scrapping up all those delicious browned bits stuck to the bottom. Bring the mixture to a boil and allow the wine to reduce slightly, concentrating the flavors and creating a beautifully nuanced base for your soup.
Step 5: Simmer the Beef
Return the seared beef chunks to the pot, then add 5 cups of beef stock. Bring everything to a gentle boil, then cover and reduce the heat to low. Let it simmer for 35 to 40 minutes, allowing the beef to become meltingly tender and the flavors to meld seamlessly into an irresistible broth.
Step 6: Cook the Egg Noodles
Add the dry egg noodles directly into the simmering soup, cover again, and cook for 5 to 7 minutes until the noodles are just al dente — tender but with a satisfying bite. The noodles soak up that rich broth, making every spoonful comforting and filling.
Step 7: Thicken with Sour Cream and Flour
While the noodles cook, whisk together the sour cream and flour in a small bowl until smooth. Slowly add 2 cups of hot soup to this mixture, whisking constantly to temper the sour cream so it doesn’t curdle. Return this creamy mixture to your soup and simmer for another couple of minutes until it thickens luxuriously and coats every ingredient beautifully. If the soup feels too thick, simply stir in a bit more broth to reach your desired consistency.
Step 8: Season and Garnish
Taste the soup and adjust the salt and pepper if needed. Finally, sprinkle freshly chopped parsley on top for a burst of color and fresh herbal brightness that perfectly complements the hearty soup.
How to Serve Beef Stroganoff Soup Recipe
Garnishes
Fresh parsley is a classic choice, but don’t be afraid to add a dollop of extra sour cream or a sprinkle of freshly ground black pepper for that restaurant-quality finish. These simple additions can elevate your presentation and bring a lovely creaminess and freshness to every bowl.
Side Dishes
Serving this soup with a warm crusty bread or garlic toast is a dream come true. The bread is perfect for soaking up every last drop of the savory broth, turning your meal into a hearty dining experience. A crisp green salad also pairs nicely, balancing the richness of the soup with refreshing crunch.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls that make an impressive centerpiece. Or ladle it into small ramekins for a cozy appetizer at your next dinner party. Either way, this Beef Stroganoff Soup Recipe is sure to impress with its comfort and gourmet flair.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even better. Just remember the noodles will continue to soak up broth, so you may want to add a splash of beef stock or water when reheating.
Freezing
Beef Stroganoff Soup Recipe freezes well if you want to save it for a later time. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. For best results, consider storing the noodles separately or freezing the soup without them, adding fresh noodles when reheating.
Reheating
To reheat, thaw frozen soup in the refrigerator overnight if frozen. Then warm gently on the stovetop over medium heat, stirring frequently to prevent the sour cream from curdling. Add additional broth to loosen the soup if it’s too thick, and freshen up with a sprinkle of parsley before serving.
FAQs
Can I use a different cut of beef?
Absolutely! While stew beef works great for this soup, you can also use sirloin or even thinly sliced ribeye for a more tender texture. Just adjust cooking times accordingly, as leaner cuts may cook faster.
Is it possible to make this soup dairy-free?
Yes, simply substitute the sour cream for a dairy-free alternative like coconut cream or cashew cream. Keep in mind the flavor and texture might shift slightly, but the soup will still be deliciously creamy.
Can I make this recipe in a slow cooker?
Definitely! After searing the beef and sautéing the veggies on the stovetop, transfer everything to a slow cooker, add the liquids and seasonings, and cook on low for 6 to 8 hours. Add the noodles and thicken with the sour cream mixture at the end.
What wine pairs best with Beef Stroganoff Soup Recipe?
A dry red wine like Cabernet Sauvignon or Merlot complements the soup beautifully. You can also use these as drinking wines alongside your meal for a seamless dining experience.
Can I make this soup vegetarian?
To adapt this to a vegetarian version, omit the beef and beef broth, using a robust vegetable broth instead. Add hearty mushrooms or plant-based beef substitutes to bring that satisfying texture and umami flavor.
Final Thoughts
There is something truly special about this Beef Stroganoff Soup Recipe that feels like a hug from the inside out. It’s rich, comforting, and packed with flavors that bring the classic dish to a whole new, delightfully slurpable form. I can’t wait for you to try it and enjoy the cozy warmth and happiness that fills the kitchen with every simmering pot.
Print
Beef Stroganoff Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Russian-American
Description
This hearty Beef Stroganoff Soup combines tender seared beef, savory mushrooms, and classic Stroganoff flavors in a comforting broth. Enriched with sour cream and served over egg noodles, this soup offers all the classic tastes of traditional Beef Stroganoff in an easy-to-make, satisfying bowl perfect for cozy meals.
Ingredients
Proteins and Dairy
- 1 pound stew beef
- ½ cup sour cream
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 8 ounces cremini mushrooms, sliced
- 1 cup onion, diced
- 3 cloves garlic, minced
- Fresh parsley, for garnish
Liquids and Sauces
- 3 tablespoons olive oil, divided
- 1 tablespoon Worcestershire sauce
- ½ cup dry red wine
- 5–6 cups low-sodium beef stock
Dry Ingredients
- 2 tablespoons all-purpose flour
- 2 cups egg noodles, dry and uncooked
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons tomato paste
Instructions
- Sear the Beef: Melt the butter and 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the stew beef pieces, seasoning with kosher salt and black pepper. Sear the beef for 1-2 minutes on each side until nicely browned. Then transfer the beef to a bowl and set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 tablespoon of olive oil. Add the diced onions and sauté for about 4-5 minutes until translucent. Add the sliced mushrooms and minced garlic, continuing to cook for another 3-4 minutes until softened and aromatic.
- Add Flavorings: Stir in the tomato paste and Worcestershire sauce to coat the vegetables and enhance the depth of flavor.
- Deglaze Pot: Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil and let the wine reduce for 1-2 minutes, intensifying the taste.
- Simmer Beef: Return the seared beef to the pot and pour in 5 cups of the beef stock. Bring the soup to a boil, then cover and reduce the heat to low. Let it simmer gently for 35-40 minutes until the beef is tender and fully cooked.
- Cook Noodles: Add the dry egg noodles to the pot, cover again, and simmer for another 5-7 minutes until the noodles are al dente and cooked through.
- Thicken and Enrich Soup: In a small bowl, whisk together the sour cream and flour until smooth. Ladle 2 cups of the hot soup into this mixture and whisk well to temper it. Pour the mixture back into the pot and simmer for 1-2 minutes, stirring frequently to thicken the broth. If the noodles have absorbed too much liquid, adjust by adding more beef stock as needed.
- Season and Serve: Taste the soup and add more salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with freshly chopped parsley before serving.
Notes
- Use low-sodium beef stock to control the salt level in the soup.
- Dry red wine can be substituted with additional beef stock if preferred.
- Simmering the beef slowly ensures the meat becomes tender and flavorful.
- Adding flour tempered with sour cream thickens the soup without curdling the dairy.
- Fresh parsley adds a bright, fresh finish to the soup.
- Egg noodles cook quickly in the hot broth; avoid overcooking for the best texture.
