Beef Stroganoff Soup
Beef Stroganoff Soup is a comforting twist on the classic Russian dish, transforming the rich, creamy flavors of traditional stroganoff into a warm and hearty soup.
Tender bites of seared beef, earthy mushrooms, and egg noodles are simmered in a flavorful broth with a touch of sour cream for a smooth, velvety finish.
Perfect for chilly nights, this soup is both satisfying and easy to make, bringing a cozy, homemade feel to your dinner table.
Why You’ll Love This Recipe:
Comfort in a Bowl – This soup combines the rich, creamy flavors of classic Beef Stroganoff with the warmth of a hearty soup, making it perfect for cozy nights.
Tender & Flavorful Beef – Sirloin steak is seasoned and seared for maximum flavor before simmering in a savory broth infused with red wine.
Creamy & Satisfying – The addition of sour cream creates a velvety texture that balances the deep, savory notes of the broth.
One-Pot Convenience – Simple to make in a single pot, this dish is easy to prepare and clean up.
A Unique Twist on a Classic – It takes the beloved Beef Stroganoff and transforms it into a delicious, slurp-worthy soup!
Key Ingredients:
Boneless Beef Sirloin Steak – Tender and flavorful, it provides the hearty, protein-rich base of the soup.
Beef Broth with Red Wine – A deep, savory broth enhances the richness of the dish, adding complexity to the flavor.
Egg Noodles – Soft and satisfying, they soak up the delicious broth while keeping the classic Stroganoff texture.
Sour Cream – Adds a creamy, tangy element that balances the richness of the beef and broth.
Mushrooms, Onion & Garlic – A trio of aromatic ingredients that bring depth and earthiness to the soup.
Smoked Paprika – Provides a subtle warmth and enhances the overall flavor profile with a hint of smokiness.
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.
Notes:
Beef Selection: Use boneless beef sirloin steak or another suitable cut like tenderloin or stew meat. Adjust cooking times based on the cut of beef used to ensure tender meat.
Seasoning and Browning: Season the beef with salt, pepper, smoked paprika, and flour to sear evenly. Browning the beef in butter adds flavor and develops a rich base for the soup.
Vegetables: Saute mushrooms, onion, and garlic in the Dutch oven to enhance their flavors before adding the beef broth. This step softens the vegetables and infuses the broth with their essence.
Broth Addition: Pour in the Less Sodium Beef Broth with Red Wine, scraping up any browned bits from the pan for added flavor. Bring the mixture to a boil before adding the egg noodles.
Noodle Cooking: Add dried egg noodles to the boiling broth and cook until tender, typically 5 to 7 minutes. Avoid overcooking the noodles to maintain their texture.
Creamy Texture: Whisk in sour cream to create a smooth and creamy texture in the soup. This step adds richness and tanginess to complement the savory flavors.
Final Touches: Return the cooked beef to the soup and heat until warmed through. Sprinkle chopped parsley over the soup before serving to add freshness and color.
Ingredient Substitutions: Customize the recipe by using alternative pasta varieties like wide egg noodles or fettuccine. For a gluten-free option, use gluten-free pasta or rice.
Make-Ahead Tip: Prepare the soup base in advance, excluding the noodles. Add the noodles just before serving to prevent them from becoming mushy.
Variations: Experiment with additional vegetables like bell peppers, carrots, or peas for added flavor and nutrition. Consider making a vegetarian version by replacing beef with mushrooms or tofu and using vegetable broth.
Reducing Fat: Opt for leaner cuts of beef, reduce the amount of butter used, or choose a lower-fat sour cream to reduce the overall fat content of the soup.
Freezing: While freezing is possible, the texture of the noodles may change upon thawing. Consider freezing the soup base without noodles and add them when reheating for best results.
Nutrition Information:
Calories: 440 kcal | Protein: 27 grams | Carbohydrates: 27 grams | Dietary Fiber: 3 grams | Sugars: 3 grams | Fat: 24 grams | Saturated Fat: 13 grams | Cholesterol: 125 mg | Sodium: 700 mg
Frequently Asked Questions:
Can I use a different cut of beef for this soup?
Yes, you can use other cuts like sirloin, tenderloin, or even stew meat.
Adjust cooking times accordingly.
Is there a substitute for egg noodles?
Yes, you can use other pasta varieties like wide egg noodles, fettuccine, or even rice for a gluten-free option.
What can I use instead of smoked paprika?
Regular paprika can be used as a substitute, but it will lack the smoky flavor.
Adjust the quantity based on personal preference.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance, excluding the noodles.
Add noodles just before serving to prevent them from becoming mushy.
Is there a way to reduce the fat content?
Use leaner cuts of beef, reduce the amount of butter, or opt for a lower-fat sour cream to decrease the overall fat content.
Can I freeze Beef Stroganoff Soup?
Freezing is possible, but noodles might have a different texture after thawing.
Consider freezing the soup base without noodles and add them when reheating.
What other vegetables can be added?
Bell peppers, carrots, or peas are good additions. Add them along with mushrooms for extra flavor and nutrition.
How can I make the soup gluten-free?
Substitute all-purpose flour with a gluten-free flour blend, and use gluten-free egg noodles or rice.
Is there a vegetarian version of this soup?
Replace beef with mushrooms or tofu, and use vegetable broth. Adjust seasoning and add meat alternatives for a hearty vegetarian version.
Can I use regular beef broth instead of the one with red wine?
Yes, regular beef broth works well.
The red wine adds depth, but it’s optional for those who prefer to omit it.