Beef Stroganoff Soup Recipe

This Beef Stroganoff Soup is a creamy and hearty recipe, which is made with tender beef steak and savory mushrooms. It’s the ultimate comfort food recipe, ready in about 35 minutes.

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Beef Stroganoff Soup Ingredients

• 5 Tbsp. Butter, Divided
• 1 lb. Beef Steak (Sirloin Is Great), Thinly Sliced
• 1 Small Onion, Finely Chopped
• 8 oz. weight Baby Portobello Mushrooms, Thinly Sliced
• 2 Tbsp. All-purpose Flour
• 3 cups Beef Broth
• 2 cups Heavy Cream
• 1 Tbsp. Worcestershire Sauce
• Salt And Pepper, to taste
• 6 oz. weight Egg Noodles
• 1 cup Sour Cream
• 1/4 cup Finely Chopped Parsley

How To Make Beef Stroganoff Soup

1. Sear the beef: Heat a large soup pot over medium heat. Melt 2 tablespoons of butter, then add the thinly sliced beef. Season with salt and pepper and cook, stirring frequently, until the steak is just browned. Remove the beef and any juices to a plate and set aside.
2. Sauté the vegetables: In the same pot, melt the remaining 3 tablespoons of butter. Add the onion and cook for about 5 minutes until it begins to soften. Add the mushrooms and cook for 5 more minutes until tender. Season with salt and pepper.
3. Make the creamy broth: Sprinkle the flour over the cooked vegetables and cook for 2 minutes, stirring constantly. Slowly whisk in the beef broth and then the heavy cream until smooth. Bring the mixture to a boil. Stir in the Worcestershire sauce and season with more salt and pepper to taste.
4. Cook noodles and finish the soup: Add the egg noodles to the boiling soup and cook according to the package directions until tender. Remove the pot from the heat. Stir in the cooked beef (along with its juices), the sour cream, and the fresh parsley. Taste one last time and adjust seasoning if needed before serving.

Recipe Tips

• How to get thinly sliced beef? The recipe notes a great tip: it’s much easier to slice beef thinly when it’s partially frozen. Place it in the freezer for 20-30 minutes before slicing.
• How to get the richest flavor? Don’t clean out the pot after searing the beef. The browned bits left in the pan (the “fond”) are packed with flavor and will dissolve into the sauce when you add the broth.
• Can I use ground beef instead of steak? Yes, the recipe notes that ground beef is a great substitution. Simply brown it with the onions and drain the fat before proceeding with the recipe.
• How to make a smooth sauce? When adding the broth and cream, pour it in slowly while whisking constantly. This will prevent any lumps from the flour and create a silky, smooth soup base.

What To Serve With Beef Stroganoff Soup

This rich and hearty soup is a complete meal, but it’s even better with a side for dipping.

• A slice of crusty rye or sourdough bread
• Warm dinner rolls with butter
• A simple green salad with a tangy vinaigrette

How To Store Beef Stroganoff Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the broth, making the soup thicker.
• Freeze: Freezing is not highly recommended as the sour cream and heavy cream can separate and the noodles can become mushy upon thawing. It is best enjoyed fresh.

Beef Stroganoff Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 620 kcal
• Fat: 45g
• Carbohydrates: 25g
• Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Cabbage Soup Recipe
• Perfect Potato Soup Recipe
• Carrot Curry Soup Recipe