Slow Cooker Beef Stroganoff Soup
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Slow Cooker Beef Stroganoff Soup
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Beef Stroganoff Soup is your favorite comfort food turned into a hearty soup!T It's rich, satisfying and SO easy made in the slow cooker! It's loaded with tender, buttery beef, savory mushrooms and al dente egg noodles swimming in a broth kissed with silky, tangy sour cream. This Beef Stroganoff Soup is the perfect make-ahead dinner, reheats beautifully and you can double the recipe for a crowd!
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Ingredients
- 1 pound chuck roast chopped into 1” cubes
- 7 cups beef broth low sodium
- 1 onion diced
- 4-6 garlic cloves, minced
- 8 oz cremini mushrooms sliced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon paprika
- 1 tsp EACH salt
- 1 tsp EACH dried basil
- 1/2 tsp EACH black pepper
- 1/2 tsp EACH dried dill
- 1/2 tsp EACH dried thyme
- 1/4 - 1/2 teaspoon red pepper flakes
Reserved Ingredients
- 1 oz. can evaporated milk (may use nonfat/lowfat)
- 1/4 cup flour
- 1/2 - 1 cup sour cream (your preference)
- 12 oz. egg noodles cooked al dente (I like No Yolk, broad
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
- Add all of the ingredients except the "Reserved Ingredients" to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
- One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour.
- When ready to serve, turn off slow cooker then stir in cooked noodles followed by sour cream. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)
Notes
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