Creamy Beef Stroganoff Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
562 kcal
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Course
Main Course
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Cuisine
American
Creamy Beef Stroganoff Soup
Description
The soup begins by sautéing diced carrots, onions, and garlic with olive oil and butter until softened. Ground beef and sliced cremini mushrooms are added and browned, then seasoned with Dijon mustard, Worcestershire sauce, and tomato paste, which impart depth and acidity. Beef broth, dried egg noodles, and black pepper are introduced next and simmered until the noodles are tender.
A mixture of sour cream and flour is whisked with some hot broth to create a smooth, thickener that enriches the soup without curdling. Once added, the soup is cooked until thick and bubbly. Frozen peas add a slight sweetness and contrast, while chopped parsley brightens the finished dish. Extra sour cream can be added when serving for creaminess.
This soup is suitable for a warm, hearty meal and balances tender noodles, rich beef, and creamy broth with well-rounded seasoning. The combination of baking up the sour cream with flour ensures a silky texture without separation.
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 carrot diced (about 1 cup, medium
- 1 onion diced (about 1 cup, medium
- 2 cloves garlic grated or pressed
- kosher salt
- 1 pound ground beef
- 1/2 pound cremini mushrooms cut into 1/4-inch thick slices
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon tomato paste
- 4 cups beef broth
- 1.5 cups egg noodles dried
- 1/4 teaspoon black pepper freshly ground, ground
- 1/2 cup sour cream plus extra for serving
- 2 Tablespoons all-purpose flour
- 1 cup peas frozen
- parsley for garnish, chopped, fresh
Instructions
- In a medium Dutch oven, heat the oil and butter over medium-high heat. Sauté the carrots, onion, and garlic with a generous pinch of salt until the onion is softened, about 2 minutes. Add the beef and mushrooms to the pot. Cook, stirring and breaking up the beef with a potato masher or woden spoon, until the beef is browned, about 3 minutes.
- Stir in the mustard, Worcestershire sauce, and tomato paste. Cook for 1 minute more. Add the broth, noodles, and pepper. Boil gently, uncovered, for 5 to 7 minutes or until noodles are tender.
- In a medium bowl, whisk together the sour cream and flour. Whisk 1 cup of the soup broth into the sour cream mixture until smooth. Add the sour cream mixture to the soup. Cook, stirring constantly, until thickened and bubbly. Add the peas, stir, and cook 1 minute more. Taste and adjust seasonings, if needed. Ladle the hot soup into bowls and top with parsley and, if desired, additional sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 115mg | 38% |
| Sodium | 1163mg | 48% |
| Potassium | 1084mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5716IU | 114% |
| Vitamin C | 21mg | 23% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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