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Beef Stroganoff Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 3 tsp olive oil
  • ¾ lb of lean chuck cut into small bite-sized cubes
  • ½ sweet yellow onion, diced
  • 8 oz button mushrooms, sliced
  • 5 cloves of garlic, minced
  • 3 sprigs of fresh thyme, leaves only
  • Sea salt and freshly cracked pepper, to taste
  • 6 cups of beef broth
  • 1 tbsp Dijon mustard
  • 1-2 tsp Worcestershire sauce 
  • 1 bay leaf
  • 2 cups of egg noodles
  • 2-3 tbsp cornstarch + ¼ cup of cold beef broth **if a thicker soup is desired
  • 3 tbsp sour cream
  • Chives, chopped, for garnish

Instructions

    Cup of Yum
  1. Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook for 2-3 minutes, or until browned.
  2. Add the onion and mushrooms then cook, stirring often, for 2-3 minutes.
  3. Add the garlic and thyme then season with sea salt and freshly cracked pepper, to taste; cook stirring constantly for 1 minute.
  4. Add the beef broth, Dijon mustard, Worcestershire sauce, and bay leaf to the Dutch oven then stir until well combined.
  5. Cover with a lid and simmer for 2-3 hours.
  6. Turn the heat up to medium then add the noodles and cook for 10 minutes or until the noodles are cooked through. Side Note: If you would like a thicker soup mix 2-3 tablespoons of cornstarch with a bit of cold beef broth then add to the boiling soup and stir well until thickened.
  7. Remove from the heat and let the soup cool for a few minutes.
  8. Add the sour cream and stir until well combined.
  9. Taste the soup and re-season with sea salt, freshly cracked pepper, Dijon, or Worcestershire sauce if needed.
  10. Serve immediately. Enjoy.