Beef Stroganoff Soup Recipe
Servings: 6
Calories: 350kcal
Gloriously rich and decadent Beef Stroganoff Soup is everything we love about classic beef stroganoff in soup form. Made with stew beef, mushrooms, and egg noodles, this soup has it all!
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Ingredients
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil divided
- 1 pound stew beef
- Kosher salt to taste
- Black pepper to taste
- 8 ounces cremini mushrooms sliced
- 1 cup onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup dry red wine
- 5-6 cups low-sodium beef stock
- 2 cups egg noodles dry, uncooked
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish
Instructions
- Melt the butter and 2 tablespoons of oil in a Dutch oven set over medium-high heat. Add the beef, season with salt and pepper, and sear for 1-2 minutes on each side. Transfer the meat to a bowl and set aside.1 tablespoon unsalted butter, 3 tablespoons olive oil, 1 pound stew beef, Kosher salt, Black pepper
- Heat the remaining oil in the pot, add the onion, and sauté for 4-5 minutes. Add the mushrooms and garlic and cook until softened, about 3-4 more minutes.8 ounces cremini mushrooms, 1 cup onion, 3 cloves garlic
- Stir in the tomato paste and Worcestershire sauce.2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce
- Pour in the red wine to deglaze the pot. Bring to a boil and allow the wine to reduce for 1-2 minutes.½ cup dry red wine
- Return the beef to the pot and pour in 5 cups of beef stock. Bring the soup to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer until the beef is fully cooked and tender, about 35-40 minutes.5-6 cups low-sodium beef stock
- Add the noodles, cover, and continue simmering for 5-7 minutes, until al dente.2 cups egg noodles
- While the noodles cook, combine the sour cream and flour in a small bowl. Ladle 2 cups of the hot soup into the bowl and whisk until well combined. Return the mixture back into the pot and simmer for 1-2 minutes, stirring frequently, until thickened. If the noodles absorbed too much liquid, add more broth.½ cup sour cream, 2 tablespoons all-purpose flour
- Season to taste and serve with freshly chopped parsley.Fresh parsley
Video
Notes
Storage: Store soup in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 350kcal | Carbohydrates: 21g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 530mg | Potassium: 980mg | Fiber: 1g | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 3mg