Beef Stroganoff Soup
Warm up your kitchen and your heart with a delightful bowl of Beef Stroganoff Soup. This velvety, rich soup brings together the robust flavors of tender beef, earthy mushrooms, and creamy goodness, making it not only nourishing but unforgettable. Perfect for chilly evenings, weeknight dinners, or as a comforting meal after a long day, this dish strikes the ideal balance between indulgence and comfort. Each spoonful will wrap you in warmth, leaving you craving more. Readers will love this recipe for its ease and the luxurious depth of flavor that comes with every bite.
This is what the finished dish looks like when perfectly prepared.
Ingredients
- 1 lb beef, cut into bite-sized pieces
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup egg noodles
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Gather your ingredients to make this hearty soup from scratch.
Directions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and minced garlic. Sauté until softened, about 3-4 minutes.
- Add the beef pieces to the pot and cook until they are browned on all sides, around 5-7 minutes.
- Stir in the sliced mushrooms and continue to cook for another 5 minutes until the mushrooms release their juices.
- Sprinkle the flour over the beef mixture and stir well, ensuring everything is evenly coated.
- Pour in the beef broth and bring the mixture to a gentle simmer.
- Add the egg noodles to the pot and cook according to package instructions until the noodles are tender, usually around 7-10 minutes.
- Reduce the heat to low and stir in the sour cream until thoroughly combined, creating a creamy texture.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, garnished with fresh parsley for a pop of color and flavor.
Tips & Variations
Ingredient substitutions: Swap the beef for chicken or turkey for a lighter version. Use vegetable broth and skip the meat for a vegetarian alternative.
Optional variations: Add in some spinach or kale for added nutrition or a splash of Worcestershire sauce for extra depth.
Storage or reheating tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave; add a little water or broth if the soup has thickened.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6
- Difficulty level: Easy
Beef Stroganoff Soup
Ingredients
Main Ingredients
- 1 lb beef, cut into bite-sized pieces
- 1 cup mushrooms, sliced
- 1 onion chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup egg noodles
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and minced garlic. Sauté until softened, about 3-4 minutes.
- Add the beef pieces to the pot and cook until they are browned on all sides, around 5-7 minutes.
- Stir in the sliced mushrooms and continue to cook for another 5 minutes until the mushrooms release their juices.
- Sprinkle the flour over the beef mixture and stir well, ensuring everything is evenly coated.
- Pour in the beef broth and bring the mixture to a gentle simmer.
- Add the egg noodles to the pot and cook according to package instructions until the noodles are tender, usually around 7-10 minutes.
- Reduce the heat to low and stir in the sour cream until thoroughly combined, creating a creamy texture.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, garnished with fresh parsley for a pop of color and flavor.