Beef Stroganoff Soup Recipe

This Beef Stroganoff Soup is a comforting and hearty twist on a classic dish! Tender strips of beef and sautéed mushrooms simmered in a rich and creamy broth with egg noodles—it’s a delicious and satisfying meal that’s perfect for a chilly evening. This soup is easy to make and comes together in just 30 minutes, making it a perfect weeknight dinner option.

Ingredients

• Olive oil: Used for searing the beef and sautéing the vegetables.
• Unsalted butter: Adds richness and flavor to the soup.
• Beef sirloin: Cut into thin strips for quick cooking and tenderness.
• Salt: Enhances the flavor of the beef and the overall soup.
• Pepper: Adds a touch of heat and depth of flavor.
• Cremini mushrooms: Adds a savory, earthy flavor and meaty texture.
• Onion: Adds a sweet and savory flavor base to the soup.
• Garlic cloves: Minced garlic adds a pungent and aromatic flavor.
• Worcestershire sauce: Adds a depth of umami flavor to the soup.
• Smoked paprika: Adds a smoky flavor and a touch of warmth.
• Low sodium beef broth: The base of the flavorful soup.
• Egg noodles: Adds a hearty and satisfying element to the soup.
• Sour cream: Creates a creamy and tangy finish.
• Fresh parsley: Chopped parsley adds a fresh, herbaceous flavor and a pop of color as a garnish.

How to Make Beef Stroganoff Soup

Step 1: Sear the Beef

In a large Dutch oven or pot, heat the olive oil and butter over medium-high heat. Add the beef sirloin strips and season generously with salt and pepper. Cook until the beef is lightly browned, about 5 minutes. Remove the beef from the pot using a slotted spoon and set it aside.

Step 2: Sauté the Vegetables

Add the sliced mushrooms, chopped onion, and minced garlic to the pot. Sauté until the vegetables are softened, about 3 minutes.

Step 3: Build the Soup

Stir in the Worcestershire sauce, smoked paprika, and beef broth. Bring the mixture to a boil, then add the cooked beef back to the pot.

Step 4: Cook the Noodles

Add the egg noodles to the pot and cook for about 8 minutes, or until the noodles are cooked to your liking.

Step 5: Finish and Serve

In a small bowl, whisk together the sour cream and about ½ cup of the hot soup. This helps to temper the sour cream and prevent it from curdling when added to the pot. Pour the tempered sour cream mixture back into the pot and stir gently to combine. Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.

How to Serve

This Beef Stroganoff Soup is a hearty and satisfying meal on its own. You can also serve it with:

• Crusty Bread: A side of crusty bread is perfect for dipping into the soup and soaking up the flavorful broth.
• Side Salad: A simple green salad with a light vinaigrette complements the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze this soup for up to 3 months. It’s best to freeze the soup without the noodles, as they can become mushy when thawed. Add fresh noodles when reheating.

Reheating

Reheat leftover soup gently on the stovetop over medium heat or in the microwave. If reheating from frozen, be sure to thaw the soup completely in the refrigerator before reheating.

FAQs

1. Can I use a different cut of beef?

Yes, you can use other tender cuts of beef, such as tenderloin or New York strip steak. Stew meat can also be used, but it will need to cook longer until tender.

2. Can I add other vegetables?

Absolutely! Carrots, celery, and potatoes are all delicious additions to this soup.

3. Can I make this soup vegetarian?

Yes, you can substitute the beef with mushrooms or lentils for a vegetarian version.

4. How can I make this soup thicker?

If you prefer a thicker soup, you can whisk a tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering soup until it reaches your desired consistency.

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