Beef Stroganoff Soup

from belaya.info
7 min
6 servings

Hearty, rich, and soul-warming, Beef Stroganoff Soup is a spoonful of nostalgia reimagined in broth. It captures the essence of the classic dish—tender beef, silky sour cream, earthy mushrooms, and the comfort of egg noodles—but delivers it in the form of a cozy, nourishing soup. Every element, from the browned beef to the swirl of tangy cream, builds warmth and depth. It’s a recipe that honors tradition while offering a more relaxed, slurpable version of a well-loved favorite—perfect for cold nights, quiet dinners, or simply feeding the craving for something real and deeply satisfying.

Ingredients

  • boneless beef sirloin steak

    trimmed and sliced into bite-size pieces

    1 lb
  • salt
    ½ tsp
  • black pepper
    ½ tsp
  • smoked paprika
    ½ tsp
  • all-purpose flour
    2 tbsp
  • butter
    2 tbsp
  • fresh button mushrooms

    sliced

    8 oz
  • chopped onion
    1 c
  • garlic

    minced

    2 cloves
  • less sodium beef broth with red wine
    1 carton
  • dried egg noodles
    2 c
  • sour cream
    ½ c
  • flat leaf parsley
    ¼ c

Directions

  1. 1

    Toss beef steak with salt, pepper, paprika and flour to sear evenly. In a large Dutch oven, melt two tablespoons of butter over medium-high heat. Saute steak until browned. Set aside.

  2. 2

    Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes. Stir in Beef Broth with Red Wine, scraping any brown bits from the pan; bring to boil.

  3. 3

    Add egg noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.

  4. 4

    Whisk in half cup sour cream until smooth. Cook and stir until slightly thickened, creamy and bubbly. Add beef back to soup and cook just until meat is heated through. Sprinkle with parsley before serving.