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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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