Beef Stroganoff Soup

  • 2 tablespoons unsalted butter
  • 1 pound flank or sirloin steak, thinly sliced into bite-sized strips
  • 8 ounces cremini mushrooms, sliced
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 5 cups beef stock
  • 1 1/2 cups dried egg noodles
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • fresh parsley, chopped
  • Kosher salt and freshly ground black pepper, to taste
  1. Melt butter in a large pot or Dutch oven over medium-high heat.
  2. Season meat with salt and pepper and add to pot, searing until browned. Remove meat to a plate or bowl and set aside.
  3. Add onions and mushrooms to pot and cook until softened, about 5 minutes. Add garlic and cook one minute more.
  4. Stir in tomato paste and white wine and cook until liquid has reduced by half, about 3 minutes, scraping bits from bottom of pan with a wooden spoon.
  5. Add Worcestershire sauce and beef stock and bring to a boil. Stir in egg noodles and reduce to a simmer. Let cook until noodles are al dente, 5-7 minutes.
  6. In a medium bowl whisk together the flour and sour cream. Add a 1/2 cup of the hot soup broth and whisk until combine. Pour mixture into pot, stirring constantly. Continue simmering for 5 minutes.
  7. Add meat back to pot and cook until heated through. Taste and adjust seasoning as needed, and serve garnished with fresh parsley. Enjoy!

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