Description
This Beef Stroganoff Soup is a comforting and hearty meal with tender beef, sautéed mushrooms, and egg noodles in a creamy broth. It’s a delicious and easy one-pot recipe perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound beef sirloin, cut into thin strips
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 8 ounces cremini mushrooms, stems trimmed and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 8 cups low sodium beef broth
- 4 ounces dry egg noodles
- 1/2 cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Brown the Beef: Heat olive oil and butter in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Cook until browned, about 5 minutes. Remove beef and set aside.
- Sauté Vegetables: Add mushrooms, onion, and garlic to the pot. Sauté until softened, about 3 minutes.
- Add Broth and Beef: Stir in Worcestershire sauce, smoked paprika, and beef broth. Bring to a boil, then return beef to the pot.
- Cook Noodles: Add egg noodles and cook for 8 minutes, or until tender.
- Stir in Sour Cream: Whisk sour cream with ½ cup of hot soup in a separate bowl. Pour the mixture back into the pot and stir.
- Serve: Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
- Thinly Sliced Beef: Slice beef thinly against the grain for tenderness.
- Sear in Batches: Avoid overcrowding the pot to ensure proper browning of the beef.
- Tempering Sour Cream: Whisk sour cream with hot soup before adding to the pot to prevent curdling.
- Make Ahead: Cook everything except noodles in advance. Add noodles fresh when reheating.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg