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Beef Stroganoff Soup Recipe

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4.4 from 2 reviews

This rich Beef Stroganoff Soup is the ultimate comfort food, combining tender strips of beef, savory mushrooms, and egg noodles in a creamy, flavorful broth. It's a cozy, hearty twist on the classic beef stroganoff, perfect for warming up any day.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Russian-inspired

Ingredients

Meat and Vegetables

  • 1 tablespoon olive oil
  • 1 lb (450 g) beef sirloin, cut into strips
  • 1 medium onion, finely diced
  • 2 garlic cloves, finely minced
  • ½ lb (250 g) crimini mushrooms, sliced

Seasonings and Sauces

  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plain flour

Liquids and Dairy

  • 6 cups (1.5 liters) low-sodium beef stock
  • 4 oz (125 g) egg noodles or fusilli
  • ½ cup (100 ml) sour cream

Garnish and Final Touches

  • A handful of fresh parsley, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the sliced beef sirloin and cook until browned, doing this in batches if necessary to avoid overcrowding. Remove the beef and set aside.
  2. Sauté Onions: In the same pot, add the finely diced onion and cook for about 3 minutes until translucent.
  3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
  4. Cook Mushrooms: Add the sliced crimini mushrooms and cook for 3-5 minutes until they release their liquid and soften.
  5. Add Flavorings: Stir in Worcestershire sauce, smoked paprika, tomato paste, and Dijon mustard into the vegetable mixture.
  6. Incorporate Flour: Sprinkle plain flour over the veggies and stir well to combine, which will help thicken the soup later.
  7. Combine Beef and Stock: Return the browned beef strips to the pot, pour in the low-sodium beef stock, and bring to a boil. Then reduce heat and let it simmer for 15 minutes, allowing flavors to meld.
  8. Cook Noodles: Add the egg noodles or fusilli to the pot and simmer for 8-10 minutes until the noodles are tender.
  9. Temper Sour Cream: Ladle some hot soup liquid into a bowl with the sour cream and mix to temper it, preventing curdling. Then stir this mixture back into the soup thoroughly.
  10. Season and Garnish: Taste and adjust seasoning with salt and freshly ground black pepper. Serve the soup hot, garnished with freshly chopped parsley for a fresh finish.

Notes

  • Cooking the beef in batches prevents overcrowding, ensuring it browns properly and stays tender.
  • Tempering the sour cream by mixing it with hot liquid first avoids curdling when added to the soup.
  • Low-sodium beef stock is recommended to control salt levels, but adjust seasoning at the end as needed.
  • For a gluten-free version, use a gluten-free flour and noodles or omit the noodles.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://zaracooking.com/beef-stroganoff-soup-recipe/