This Creamy Beef Stroganoff Soup is a delicious and comforting twist on the classic Beef Stroganoff! It takes all the familiar flavors - tender beef, savory mushrooms, onions, and a rich, creamy sauce - and transforms them into a hearty and satisfying soup. I love how this recipe is both easy to make and packed with flavor. It's perfect for a chilly evening, a family dinner, or any time you're craving a warm and comforting bowl of soup.
Why You'll Love This Beef Stroganoff Soup
- Comfort Food Classic: This soup captures the essence of Beef Stroganoff in a comforting and satisfying bowl.
- Tender Beef: Simmering the beef in the broth makes it incredibly tender.
- Rich and Creamy: The combination of beef broth, sour cream, and a touch of cornstarch creates a rich and creamy broth.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- One-Pot Meal: Everything cooks together in one pot (or Dutch oven), making cleanup a breeze.
Ingredients for Beef Stroganoff Soup
Here's what you'll need to make this delicious soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Stewing beef, trimmed (Meat)
- Onion, diced (Vegetable)
- Garlic, minced (Aromatic)
- Mushrooms (brown or white), sliced (Fungi)
- Reduced sodium beef broth (Liquid)
- Red wine (Liquid)
- Worcestershire sauce (Condiment)
- Sour cream (Dairy)
- Chopped fresh parsley (Herb)
- Egg noodles, measured dry, cooked according to package directions (Pasta)
Seasoning and Thickener
- Olive oil (Oil)
- Salt (Seasoning)
- Black pepper (Spice)
- Cornstarch (Thickener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Beef Stroganoff Soup as is, but here are a few ideas for variations:
- Different Meat: Use ground beef, sirloin steak, or even leftover roast beef instead of stewing beef.
- Add More Vegetables: Toss in some diced carrots, celery, or potatoes.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Different Herbs: Add some fresh or dried thyme, rosemary, or oregano to the soup.
- Add Dijon Mustard: Adds extra flavour
How to Make Beef Stroganoff Soup
Let me show you how easy it is to make this Creamy Beef Stroganoff Soup:
Sear the Beef
- I heat 2 tablespoons of olive oil over medium-high heat.
- I season the stewing beef with salt and pepper.
- I cook until browned and set aside
Sauté Onions, Garlic and Mushrooms
- I add 1 tablespoon of olive oil and cook the diced onion until tender, about 5 minutes.
- I add the minced garlic and sliced mushrooms.
- I cook for 3-4 minutes or until tender.
Add Liquids and Simmer
- I stir in the red wine, beef broth, and Worcestershire sauce.
- I add the seared beef and bring to a boil.
- I cover and reduce to a simmer.
- I allow to simmer 45 minutes or until beef is tender.
Thicken the Soup
- I combine the cornstarch with 3 tablespoons of cold water.
- I whisk into the boiling soup until slightly thickened.
Finish and Serve
- I remove the soup from the heat and stir in the sour cream and parsley.
- I place the cooked egg noodles in the bottom of a bowl.
- I top with the soup and serve.
Tips and Tricks for the BEST Stroganoff Soup
Here are my secrets for making this soup truly exceptional:
- Use Stewing Beef: Stewing beef is a tougher cut of meat that becomes incredibly tender when slow-cooked.
- Sear the Beef: Searing the beef before adding it to the soup creates a richer flavor.
- Don't Overcook the Beef: Cook the beef until it's tender, but don't overcook it, or it will become dry.
- Fresh Parsley: Fresh parsley adds a bright, herbaceous flavor to the finished soup.
- Adjust Thickness: If you prefer a thicker soup, you can add more cornstarch.
How to Serve
This Beef Stroganoff Soup is delicious served with:
- Egg Noodles: The classic pairing!
- Mashed Potatoes: Serve the soup over mashed potatoes for a comforting meal.
- Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy broth.
- Side Salad: A simple green salad would complement the richness of the soup.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs about Beef Stroganoff Soup
- Can I use a different cut of beef?
- Yes, you can use chuck roast, round roast, or even ground beef.
- Can I make this without the sour cream?
- The sour cream adds a lot of creaminess and tang to the soup, but you can substitute it with heavy cream or Greek yogurt.
- Can I freeze this soup?
- Yes, you can.
Enjoy this creamy, comforting, and incredibly flavorful Beef Stroganoff Soup! It's a perfect meal for a chilly evening.
Print
Creamy Beef Stroganoff Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: Russian-Inspired, American
Description
This Beef Stroganoff Soup captures the classic flavors of Beef Stroganoff in a comforting, hearty soup. Tender beef, mushrooms, and onions simmer in a rich broth, finished with a touch of sour cream and served over egg noodles.
Ingredients
Scale
- 1 pound beef stew meat, trimmed of excess fat and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms (or white button mushrooms), sliced
- 1 clove garlic, minced
- 6 cups reduced-sodium beef broth
- ½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- ½ cup sour cream
- 3 tablespoons fresh parsley, chopped
- 1 ½ cups egg noodles, cooked according to package directions
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown Beef: Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and black pepper. Add the beef to the hot pot and cook, stirring occasionally, until browned on all sides. Do not overcrowd the pot; work in batches if necessary. Remove the browned beef from the pot and set it aside on a plate.
- Sauté Onion: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pot with the onions. Cook for 3-4 minutes, or until the mushrooms have softened and released their liquid.
- Deglaze with Wine: Pour the red wine into the pot. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pot.
- Add Broth and Worcestershire: Add the beef broth and Worcestershire sauce to the pot. Stir well to combine.
- Return Beef: Return the browned beef to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the beef is tender.
- Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until smooth.
- Thicken Soup: Whisk the cornstarch slurry into the simmering soup. Continue to cook, stirring constantly, until the soup thickens slightly.
- Finish Soup: Remove the pot from the heat. Stir in the sour cream and chopped fresh parsley. Taste and season with additional salt and pepper, if needed. Do not boil the soup after adding the sour cream.
- Cook Noodles (Separately): While the soup is simmering, cook the egg noodles according to package directions. Drain well.
- Serve: To serve, place a portion of cooked egg noodles in the bottom of each bowl. Ladle the hot beef stroganoff soup over the noodles.
Notes
- Beef: Stew meat, chuck roast, or sirloin tips can be used.
- Red Wine: A dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, is recommended. If you don't have red wine, you can substitute additional beef broth, but the flavor will be different.
- Mushrooms: Cremini mushrooms (also called baby bella mushrooms) or white button mushrooms work well in this soup.
- Sour Cream: Use full-fat sour cream for the richest flavor and creamiest texture.
- Serving Suggestions: Serve this soup with a dollop of extra sour cream, a sprinkle of fresh parsley, or crusty bread for dipping.
- Storage: Leftovers can be kept
