Beef Stroganoff Soup

There’s something magical about Beef Stroganoff Soup, especially as the leaves start to change and the air turns crisp. Imagine all the comforting, savory goodness of beef stroganoff, but in a slurpable, soul-warming soup form. It’s like a hug in a bowl, and seriously, who doesn’t need more hugs these days? My love affair with this recipe started when I realized it combines my passion for hearty stews and my near-daily need for anything with noodles. You’ll love it because it’s a one-pot wonder that doesn’t ask for much but delivers everything.

Oh man, this dish has become such a favorite in our household. You should see my husband’s face when he catches a whiff of it simmering on the stove. Picture pure, unabashed joy. I remember this one busy weeknight last winter—chaos everywhere, kids underfoot—I threw together this comforting classic out of desperation with the sad contents of my fridge. It became an instant hit! Now it’s a regular at every family gathering where “quick and easy” are the magic words.

How to Make It

Picture this: You’re tossing some butter into a pot, and it’s doing its melty thing, getting all bubbly. Now throw in some onions and garlic, and ahhh, that smell. Add sliced mushrooms, maybe they get a little golden if you’re feeling fancy, but if they don’t, that’s okay too. Next comes the beef, and it’s a toss-around-until-brown situation. Pour in the beef broth like you’re quenching a king’s thirst, and then it’s noodle time! Let it all mingle a bit, add that sour cream swirl that makes it stroganoff-y, and boom, dinner’s done!

✔Ingredient Notes

– Butter: Seriously adds that extra bit of richness that makes you swoon.
– Onions: Feel free to ugly cry, they’ll be worth the tears in flavor.
– Mushrooms: Optional, I guess, but so worth it for that earthy vibe.
– Beef Broth: Please don’t use water. Just don’t. It’s “meh” without it.
– Egg Noodles: My personal favorite, but I’ve subbed with whatever’s hiding in the pantry.

✔Recipe Steps

1. Melt butter and sauté onions and garlic till soft.
2. Add mushrooms and cook until they’re cozy brown.
3. Brown the beef in with the veggies.
4. Pour in beef broth, stir, and bring to a simmer.
5. Add noodles and cook until they’re tender.
6. Stir in the sour cream just before serving.

What to Serve It With

– Maybe some crusty bread begging to be dipped?
– A side salad if you feel the need for greens.
– Crackers work too. No judgment.

✔Tips & Mistakes

– If you overcook the noodles, they’ll turn to mush. Still tasty, just mushy.
– Want thicker soup? A little cornstarch slurry goes a long way.

✔Storage Tips

Got leftovers? Pop ’em in an airtight container and they’ll chill in the fridge for a few days. Heated up, it’s just as dreamy. Cold? Hey, sometimes laziness wins—it’s still good. And for breakfast? I’m not judging.

✔Variations and Substitutions

– Short on beef? Shredded chicken works too.
– You can swap egg noodles for rice noodles if you’re in a pinch.
– For dairy-free, try coconut milk instead of sour cream. Crazy, but it works.

Frequently Asked Questions

Beef Stroganoff Soup

This hearty and creamy Beef Stroganoff Soup combines tender beef, mushrooms, and a rich sour cream broth for the perfect comforting meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb beef sirloin, thinly sliced
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup yellow onion, diced
• ▢ 8 oz mushrooms, sliced
• ▢ 3 cloves garlic, minced
• ▢ 4 cup beef broth low sodium
• ▢ 1 cup sour cream full fat
• ▢ 2 tbsp all-purpose flour
• ▢ 1 tbsp Worcestershire sauce
• ▢ 0.5 tsp paprika smoked
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 2 tbsp fresh parsley, chopped for garnish
• ▢ 4 oz egg noodles optional, cooked separately

Instructions

Preparation Steps

• In a large pot, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
• Add mushrooms and garlic to the pot. Cook until mushrooms release juices and soften, about 5 more minutes.
• Sprinkle flour over vegetables and stir well to coat. Cook for 1-2 minutes to eliminate raw flour taste.
• Slowly pour in beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, paprika, salt, and pepper.
• Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
• Add the sliced beef to the pot and simmer gently for 10-15 minutes until beef is cooked through.
• Stir in sour cream until smooth and heated through. Do not boil after adding sour cream.
• Serve hot, garnished with fresh parsley. Add cooked egg noodles if desired.

Notes

For a thicker soup, reduce beef broth by one cup or add a little cornstarch slurry.