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
- 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/2 cup sour cream
- 3 tablespoons fresh parsley, chopped
- 1 1/2 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