Beef Stroganoff Soup
User Reviews
4.6
Beef Stroganoff Soup
Description
The Beef Stroganoff Soup starts with browning thinly sliced sirloin to keep the meat tender and flavorful. Mushrooms, onions, and garlic are cooked until softened, then combined with seasoned beef broth flavored with Worcestershire sauce and smoked paprika. Dry egg noodles are added and cooked until tender. Just before serving, the soup is enriched with sour cream that’s tempered with hot broth to prevent curdling, creating a smooth, creamy finish. Fresh parsley adds a touch of color and freshness.
This soup balances rich, savory elements with the hearty bite of noodles and beef. The mushrooms and smoked paprika contribute earthiness and warmth. It’s a comforting meal suited for lunch or dinner, providing a filling dish with an inviting, creamy texture and classic stroganoff flavors adapted into soup form.
When serving, garnish with fresh parsley to enhance presentation and flavor. This soup can be prepared ahead, but it’s best to cook noodles just before serving if reheating to prevent softness. Adjust salt and pepper to taste after adding sour cream to ensure balanced seasoning.
Slice beef thin against the grain to maintain tenderness, and sear in batches to avoid steaming the meat, which deepens flavor. Tempering sour cream before mixing into the hot soup prevents curdling. If preparing in advance, keep noodles separate and add fresh when reheating to maintain their texture.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 pound beef sirloin cut into thin strips
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 ounces cremini mushrooms stems trimmed and sliced
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 8 cups beef broth low sodium
- 4 ounces egg noodles dry
- ½ cup sour cream
- 1 tablespoon parsley chopped, fresh
Instructions
- In a large Dutch oven add the olive oil and butter and heat over medium-high heat. Add the beef sirloin pieces and generously season with salt and pepper. Cook until the meat is slightly browned, about 5 minutes. Using a slotted spoon transfer the meat to a plate.
- Add the mushrooms, onion, garlic, stir and saute until the vegetables soften, about 3 minutes.
- Add the Worcestershire sauce, smoked paprika, and the beef broth. Stir everything together, bring to a boil then add the beef back to the pot.
- Stir in the noodles and cook for about 8 minutes or until the noodles are cooked to your liking.
- In a small bowl whisk the sour cream together with about ½ cup of the hot soup then pour back into the pot and stir.
- Taste and adjust seasoning with salt and pepper as necessary. Garnish with parsley and serve.
Notes
- Cut beef thin against the grain to keep it tender.
- Brown beef in batches to prevent steaming and boost flavor.
- Temper sour cream with hot soup broth before stirring it in to avoid curdling.
- For make-ahead, cook noodles separately and add them fresh when reheating soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 282kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 852mg | 36% |
| Potassium | 1196mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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