Beef Stroganoff Soup
Hearty, rich, and soul-warming, Beef Stroganoff Soup is a spoonful of nostalgia reimagined in broth.
It captures the essence of the classic dish—tender beef, silky sour cream, earthy mushrooms, and the comfort of egg noodles—but delivers it in the form of a cozy, nourishing soup. Every element, from the browned beef to the swirl of tangy cream, builds warmth and depth.
It’s a recipe that honors tradition while offering a more relaxed, slurpable version of a well-loved favorite—perfect for cold nights, quiet dinners, or simply feeding the craving for something real and deeply satisfying.
Why People Will Love This Beef Stroganoff Soup Recipe:
It’s comfort in a bowl: The creamy broth, tender beef, and soft egg noodles offer everything people love about classic Stroganoff—transformed into a soul-soothing soup.
Layers of rich, savory flavor: From the umami-packed mushrooms to the red wine-infused broth, every ingredient builds warmth and depth in each spoonful.
Perfect balance of creamy and hearty: The sour cream adds a silky finish without overwhelming the dish, striking the ideal harmony between richness and lightness.
Familiar yet fresh: It honors the traditional Stroganoff flavors while giving it a new, spoonable form—nostalgic, but with a comforting twist.
One-pot simplicity meets slow-cooked taste: Despite its deep flavor, this soup comes together easily in one pot, making it practical for weeknights without sacrificing any of its home-cooked charm.
Key Ingredients:
Beef sirloin, tender and bite-sized, is the soul of the soup—seared for flavor and gently simmered to retain its juiciness in every mouthful.
Smoked paprika adds a subtle warmth and complexity, deepening the flavor beyond just salt and pepper with a whisper of smoky richness.
Fresh mushrooms bring earthiness and body, absorbing the broth like sponges and grounding the soup with their meaty, umami-packed texture.
Beef broth with red wine forms a rich, aromatic base—savory and full-bodied, it mirrors the elegance of classic Stroganoff while making the soup deeply comforting.
Sour cream, stirred in at the end, adds tang, silkiness, and just the right touch of indulgence—balancing richness without overwhelming the palate.
Egg noodles soak up all the savory broth and make each spoonful hearty and filling, transforming the dish from just soup into a true meal.
Expert Tips:
Sear the beef in batches for maximum flavor
Avoid crowding the pan when browning the beef. A proper sear develops rich caramelized bits (fond) that deepen the flavor of the broth. Rushed or steamed beef will leave the soup tasting flat.
Use room-temperature sour cream and add it off heat
Cold sour cream can curdle when introduced to hot broth. To keep the soup silky, let it come to room temperature and whisk it in gently after removing the soup from direct heat.
Deglaze with the broth intentionally
After sautéing the mushrooms, onions, and garlic, use the beef broth to scrape up every bit of fond from the pot. This step lifts the deep, browned flavors and infuses the soup with complexity.
Undercook the noodles slightly if planning to store leftovers
Egg noodles will continue to absorb liquid as they sit. Cook them just to al dente if you’re making the soup ahead, so they maintain texture during reheating.
Balance the flavors with fresh parsley at the end
The brightness of fresh parsley cuts through the richness of the sour cream and beef, offering a final touch of freshness that elevates the entire bowl.
Beef Stroganoff Soup
Ingredients:
1 lb boneless beef sirloin steak, trimmed and sliced into bite-size pieces
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tbsp all-purpose flour
2 tbsp butter
8 oz fresh button mushrooms, sliced
1 cup chopped onion
2 cloves garlic, minced
1 carton Less Sodium Beef Broth with Red Wine
2 cups dried egg noodles
1/2 cup sour cream
1/4 cup flat leaf parsley
Instructions:
Toss beef steak with salt, pepper, paprika and flour to sear evenly. In a large Dutch oven, melt two tablespoons of butter over medium-high heat. Saute steak until browned. Set aside.
Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes. Stir in Beef Broth with Red Wine, scraping any brown bits from the pan; bring to boil.
Add egg noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.
Whisk in half cup sour cream until smooth. Cook and stir until slightly thickened, creamy and bubbly. Add beef back to soup and cook just until meat is heated through. Sprinkle with parsley before serving.
Important Notes When Making Beef Stroganoff Soup:
Choose the right cut of beef
Sirloin is ideal—tender enough for quick cooking, yet flavorful when seared. Avoid tougher cuts unless you’re slow-cooking, as they can become chewy in a quick soup.
The broth carries the soul of the soup
Using a beef broth enriched with red wine adds elegance and depth. If unavailable, add a splash of red wine while sautéing the onions to recreate that richness and balance.
Mushrooms aren’t just filler—they build umami
Let them brown lightly before adding liquid. Skipping this step can lead to soggy mushrooms and a missed opportunity to intensify the savory foundation.
Timing is everything with sour cream
Add it only after removing the soup from the heat or lowering the temperature significantly. High heat can cause it to separate, resulting in a grainy texture instead of a velvety finish.
This soup is best served immediately
While it stores well, the texture of the noodles and richness of the broth are at their peak when freshly made. If storing, consider cooking the noodles separately and adding them just before reheating.
How To Enjoy Beef Stroganoff Soup After Cooking:
Let it rest briefly before serving
Once the sour cream is stirred in and the beef is returned to the pot, let the soup rest for 3–5 minutes off the heat. This allows the flavors to settle, the sour cream to fully integrate, and the broth to thicken slightly for a more luxurious texture.
Serve in warm bowls
Pre-warming your bowls (with hot water or briefly in the oven) helps maintain the soup’s creamy temperature. This simple step ensures that every bite is as comforting as the first.
Garnish with care
Sprinkle freshly chopped flat-leaf parsley just before serving. Its herbal brightness balances the richness of the soup. You can also add a dollop of sour cream or a crack of black pepper for extra depth and visual appeal.
Pair thoughtfully
Enjoy with a crusty baguette, a slice of rye bread, or a simple green salad. The soup is hearty, so a light, fresh side helps contrast and cleanse the palate.
Savor slowly
This soup is layered, rich, and warming—made for chilly nights and quiet moments. Eat slowly, letting the flavors unfold: the tender beef, the earthiness of mushrooms, the tang of sour cream, and the savoriness of the broth all telling their story.
Store and reheat gently
If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat over low heat and add a splash of broth or water to loosen the texture if needed. Stir often to keep the sour cream from separating.
Nutrition Information:
Per serving of Beef Stroganoff Soup (based on 6 servings), presented in your requested format:
Calories: 385 kcal | Total Fat: 22.6 g | Saturated Fat: 10.1 g | Monounsaturated Fat: 8.2 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 85 mg | Sodium: 520–650 mg (depending on broth and added salt) | Total Carbohydrates: 20.4 g | Dietary Fiber: 2.1 g | Sugars: 3.2 g | Protein: 25.8 g
Frequently Asked Questions:
Can I use a different cut of beef if I don’t have sirloin?
Yes—flank steak, ribeye, or even ground beef can be used.
Sirloin is tender and cooks quickly, but if using a tougher cut like chuck, consider simmering it longer before adding noodles. Ground beef works in a pinch but will change the texture of the final dish.
Is it necessary to use beef broth with red wine?
Not strictly—but it adds depth and richness.
If you don’t have red wine broth, use regular low-sodium beef broth and add a splash (2–3 tablespoons) of dry red wine while deglazing to mimic the complexity.
Can I make this soup ahead of time?
Yes, with a slight adjustment.
Make the soup without the noodles and refrigerate. When ready to serve, reheat gently and cook the noodles directly in the broth. This keeps the noodles from becoming overly soft or soggy.
Can I substitute Greek yogurt for sour cream?
Yes, but stir it in off the heat and use full-fat for best results.
Greek yogurt can curdle if overheated. Add it just before serving to maintain creaminess and avoid separation.
How do I keep the soup from becoming too thick as it sits?
The noodles will continue to absorb liquid over time.
If reheating leftovers, stir in a splash of broth or water to loosen the consistency without diluting the flavor.
Why toss the beef with flour before searing?
The flour helps the beef brown more evenly and creates a light coating that thickens the soup later.
It also enhances the texture of the meat and contributes to the soup’s velvety finish without needing a separate roux.
How do I avoid overcooking the beef?
Sear the beef quickly just until browned, then set it aside and return it at the end to reheat.
Overcooking during simmering can make tender cuts like sirloin turn tough and chewy. Briefly warming it at the end keeps it juicy.
Can I use pre-sliced mushrooms or frozen mushrooms?
Yes, but for best flavor, fresh mushrooms are preferred.
If using pre-sliced or frozen, be sure to sauté until any moisture has evaporated and they start to brown. This caramelization boosts the soup’s umami depth.
What’s the ideal time to add the noodles?
After the broth comes to a boil and just before final simmering.
Egg noodles cook quickly—5 to 7 minutes is usually enough. Add them at the right time so they absorb flavor without becoming mushy.
How do I prevent the sour cream from curdling?
Lower the heat or remove the pot from the burner before stirring in sour cream.
Whisk it in gradually and avoid boiling once it’s added. This ensures a smooth, creamy finish rather than a separated or grainy texture.