Beef Stroganoff Soup
There’s something undeniably satisfying about a warm, hearty bowl of soup, especially when it’s packed with the rich, creamy flavors of a beloved dish like beef stroganoff. If you love the classic flavors of tender beef, savory mushrooms, and a creamy sauce, then Beef Stroganoff Soup is about to become your new favorite comfort food. Perfect for chilly nights or when you’re craving a cozy meal, this soup transforms a traditional dish into a spoonable delight.
I’m not a big brothy soup fan, but for Beef Stroganoff Soup, I make an exception. The broth is so incredibly beefy, and with plenty of mushrooms, tender chunks of beef, and tasty egg noodles, it’s a hearty meal in a bowl.
This is also an economical soup. Made with affordable stewing beef, it’s a good way to stretch your dollar. Use low or no sodium-added broth to control the salt, and garnish at the end with sour cream. If you mix the sour cream into the hot soup, it’ll curdle and look terrible (but it’ll still taste good).
This soup also freezes like a dream! So don’t be afraid to make extra. And like all soups, I package the noodles separately from the broth so they don’t keep absorbing the liquid.
Hungry? Grab a spoon and dig in!
Ingredients
- Beef stew meat – Cut into bite-size pieces. Remove any fat or sinew. Dice it small to fit on a spoon.
- Black pepper
- Kosher salt
- Canola oil – Divided.
- Mushrooms – You can use crimini or button mushrooms.
- Shallots – About ½ cup diced shallots, about 2 shallots.
- Garlic – Finely chopped. Please use fresh garlic, not jarlic!
- Dried thyme
- Bay leaves
- Paprika
- Dry red wine – Any drinkable red wine will work. I used merlot.
- Worcestershire sauce
- Dijon mustard
- Maggi Sauce (optional) – Maggi sauce adds a punch of umami. Find this wherever you buy beef bouillon.
- Beef broth – Lower-sodium.
- Broad or wide egg noodles – You can use any kind of flat noodle.
- Cornstarch
- Tap water
- Sour cream – Plus more for garnish. Any kind of sour cream will work.
- Flat-leaf parsley
How To Make Beef Stroganoff Soup
- Heat a Dutch oven or heavy-bottomed soup pot over medium-high heat, and add 2 tablespoons of oil.
- Toss the beef with black pepper and 1 teaspoon of salt until evenly coated. Spread the beef in a single layer in the hot pot and cook, flipping occasionally, until browned on all sides, about 8 minutes. Transfer to a plate and set aside. Work in batches if necessary to avoid overcrowding.
- Pour the remaining 1 tablespoon of oil into the same pot over medium heat. Add the mushrooms and the remaining 1 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are deeply browned, about 5 minutes.
- Stir in the shallot, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften.
- Deglaze the pot by stirring in the red wine, Worcestershire sauce, Dijon mustard, and Maggi sauce. Bring the mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.
- Stir in the broth and return the reserved beef along with any accumulated juices to the pot.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Partially cover and let it simmer gently, stirring occasionally, for 45-60 minutes or until the beef is tender.
- Cook the egg noodles separately until al dente, following package instructions. Drain, rinse under cold water, and set aside.
- Mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the simmering broth and cook, stirring frequently, for 1 to 2 minutes until slightly thickened.
- Discard the bay leaves. Add the egg noodles and stir to combine.
- Serve immediately, garnished with chopped parsley and a dollop of sour cream if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Brown the beef in batches if needed to avoid steaming instead of searing.
- Use a dry red wine like Cabernet Sauvignon or Merlot for added depth of flavor.
- Don’t stir in the sour cream – add it as a garnish at the end.
- For an extra creamy version, mix in a little heavy cream before serving.
- Make it spicier by adding a pinch of cayenne pepper or red pepper flakes.
Recommended
Make It A Meal
Pair Beef Stroganoff Soup with crusty bread, garlic toast, or a side salad for a well-rounded meal. A light cucumber and dill salad or roasted vegetables complement the richness of the soup beautifully.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of broth if needed. You can freeze this soup. Package it in portions and freeze. Then, just heat and enjoy!
Beef Stroganoff Soup
Beef Stroganoff Soup takes the classic flavors of creamy beef stroganoff and transforms them into a rich, comforting soup. Tender beef, mushrooms, and egg noodles are simmered in a savory broth with a luscious sour cream finish. This hearty bowl is perfect for chilly nights or when you need a cozy, satisfying meal.
Ingredients
- 1 pound beef stew meat cut into bite-size pieces
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 tablespoons canola oil divided
- 8 ounces mushrooms sliced
- 1/2 cup diced shallots diced
- 3 cloves garlic finely chopped
- ½ teaspoon dried thyme
- 2 fresh bay leaves
- 2 teaspoon paprika
- ⅔ cup dry red wine
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon Maggi Sauce optional
- 8 cups beef broth lower-sodium
- 8 ounces broad or wide egg noodles
- 2 tablespoons cornstarch
- 3 tablespoons water
- ¼ cup sour cream to garnish
- fresh flat-leaf parsley chopped
Instructions
- Heat a Dutch oven or heavy-bottomed soup pot over medium-high heat, and add 2 tablespoons of oil.
- Toss the beef with black pepper and 1 teaspoon of salt until evenly coated. Spread the beef in a single layer in the hot pot and cook, flipping occasionally, until browned on all sides, about 8 minutes. Transfer to a plate and set aside. Work in batches if necessary to avoid overcrowding.
- Pour the remaining 1 tablespoon of oil into the same pot over medium heat. Add the mushrooms and the remaining 1 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are deeply browned, about 5 minutes.
- Stir in the shallot, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften.
- Deglaze the pot by stirring in the red wine, Worcestershire sauce, Dijon mustard, and Maggi sauce. Bring the mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.
- Stir in the broth and return the reserved beef along with any accumulated juices to the pot.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Partially cover and let it simmer gently, stirring occasionally, for 45-60 minutes or until the beef is tender.
- Cook the egg noodles separately until al dente, following package instructions. Drain, rinse under cold water, and set aside.
- Mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the simmering broth and cook, stirring frequently, for 1 to 2 minutes until slightly thickened.
- Discard the bay leaves. Add the egg noodles and stir to combine.
- Serve immediately, garnished with chopped parsley and a dollop of sour cream if desired.
Notes
Chef Jenn’s Tips
- Brown the beef in batches if needed to avoid steaming instead of searing.
- Use a dry red wine like Cabernet Sauvignon or Merlot for added depth of flavor.
- Add the sour cream as a garnish after serving so it doesn’t curdle in the hot soup.
- For an extra creamy version, mix in a little heavy cream before serving.
- Make it spicier by adding a pinch of cayenne pepper or red pepper flakes.
Nutrition
Serving: 1cupCalories: 246kcalCarbohydrates: 15gProtein: 18gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 48mgSodium: 1292mgPotassium: 539mgFiber: 2gSugar: 3gVitamin A: 321IUVitamin C: 3mgCalcium: 55mgIron: 3mg
Tried this recipe?Let us know how it was!
