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
Scale
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.
