Easy Beef Stroganoff Soup

A warm, comforting bowl of Beef Stroganoff Soup brings all the rich, creamy flavors of the classic dish into a hearty, spoonable meal. With tender beef, savory mushrooms, and a deep, beefy broth, this soup is perfect for a cozy night in or whenever you’re in the mood for a chunky, beefy and oh-so delish meal!

I’m not usually a fan of soup for dinner, unless it’s this easy Beef Stroganoff Soup. I may be dating myself, but remember those commercials “eats like a meal”? Well, this soup does just that! It’s so chunky and beefy, and filled with tender noodles that it is a meal in a bowl.

This recipe uses budget-friendly stew meat, making it an economical choice. For the best texture, cook the noodles separately to prevent them from soaking up too much liquid. Garnish with sour cream at the end instead of mixing it in while cooking to avoid curdling.

It also freezes well—just store the broth and noodles separately for the best results. Hungry? I know you’

Ingredients

• Beef stew meat – Cut into bite-size pieces. Remove any fat or sinew. Dice it small to fit on a spoon.
• Black pepper
• Kosher salt
• Canola oil – Divided.
• Mushrooms – You can use crimini or button mushrooms. Don’t use portobello mushrooms unless you remove the gills or it can discolor and add a bit of bitterness to the soup.
• Shallots – About ½ cup diced shallots, about 2 shallots. You can also use brown or yellow onions.
• Garlic – Finely chopped. Please use fresh garlic, not jarlic!
• Dried thyme
• Bay leaves
• Paprika
• Dry red wine – Any drinkable red wine will work. I used merlot. You can use extra broth if you prefer.
• Worcestershire sauce
• Dijon mustard
• Maggi Sauce (optional) – Maggi sauce adds a punch of umami. Find this wherever you buy beef bouillon.
• Beef broth – Lower-sodium.
• Broad or wide egg noodles – You can use any kind of flat noodle.
• Cornstarch
• Tap water
• Sour cream – Plus more for garnish. Any kind of sour cream will work.
• Flat-leaf parsley

How To Make Beef Stroganoff Soup

1. Heat 1 tablespoon of oil in a large Dutch oven or soup pot over medium-high heat.
2. Season the beef with black pepper and 1 teaspoon of salt. Add it to the pot in a single layer and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove from the pot and set aside. Cook in batches if needed to prevent overcrowding.
3. Add the remaining 2 tablespoons of oil to the pot and toss in the mushrooms with the remaining teaspoon of salt. Cook, stirring occasionally, until they are deeply browned, about 5 minutes.
4. Stir in the shallots, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften.
5. Pour in the red wine, Worcestershire sauce, Dijon mustard, and Maggi Sauce (if using). Scrape up any browned bits from the bottom of the pot and bring to a boil. Let the liquid reduce by half, about 5 minutes.
6. Add the broth and return the browned beef (along with any juices) to the pot. Bring to a simmer, then lower the heat to medium-low. Cover partially and let it cook for 45-60 minutes, stirring occasionally, until the beef is tender.
7. Cook the egg noodles separately according to package instructions. Drain, rinse with cold water, and set aside.
8. Mix the cornstarch and water to form a slurry. Stir it into the simmering broth and cook for 1-2 minutes until slightly thickened.
9. Remove the bay leaves, then add the cooked noodles to the soup and stir to combine.
10. Serve hot, garnished with fresh parsley and a dollop of sour cream.

Step-By-Step Process

Chef Jenn’s Tips

• Brown the beef in batches for the best sear and flavor.
• Use a dry red wine like Merlot or Cabernet Sauvignon for added depth.
• Gradually stir in sour cream at serving time to avoid curdling.
• For a creamier texture, add a little heavy cream before serving.
• Want some heat? Sprinkle in a bit of cayenne or red pepper flakes.

Recommended

Make It A Meal

Pair with crusty bread, garlic toast, or a fresh salad for a well-rounded meal. Light sides like a cucumber-dill salad or roasted vegetables complement the richness of the soup.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. For best results, freeze the soup without the noodles, as they can become mushy when thawed.

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Beef Stroganoff Soup

Chef Jenn

Beef Stroganoff Soup takes the rich, creamy flavors of the classic dish and transforms them into a cozy, comforting bowl of soup. Tender beef, savory mushrooms, and egg noodles come together in a flavorful broth with a velvety sour cream finish. This one-pot wonder is perfect for chilly nights and easy weeknight meals!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine Russian-Inspired

Servings 8 servings

Calories 246 kcal

Ingredients

  

1x2x3x

• 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
• ½ cup 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 1 tablespoon of oil in a large Dutch oven or soup pot over medium-high heat.
• Season the beef with black pepper and 1 teaspoon of salt. Add it to the pot in a single layer and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove from the pot and set aside. Cook in batches if needed to prevent overcrowding.
• Add the remaining 2 tablespoons of oil to the pot and toss in the mushrooms with the remaining teaspoon of salt. Cook, stirring occasionally, until they are deeply browned, about 5 minutes.
• Stir in the shallots, garlic, thyme, bay leaves, and paprika. Cook for another 2 minutes until the shallots soften.
• Pour in the red wine, Worcestershire sauce, Dijon mustard, and Maggi Sauce (if using). Scrape up any browned bits from the bottom of the pot and bring to a boil. Let the liquid reduce by half, about 5 minutes.
• Add the broth and return the browned beef (along with any juices) to the pot. Bring to a simmer, then lower the heat to medium-low. Cover partially and let it cook for 45-60 minutes, stirring occasionally, until the beef is tender.
• Cook the egg noodles separately according to package instructions. Drain, rinse with cold water, and set aside.
• Mix the cornstarch and water to form a slurry. Stir it into the simmering broth and cook for 1-2 minutes until slightly thickened.
• Remove the bay leaves, then add the cooked noodles to the soup and stir to combine.
• Serve hot, garnished with fresh parsley and a dollop of sour cream.

Notes

Chef Jenn’s Tips

• Brown the beef in batches for the best sear and flavor.
• Use a dry red wine like Merlot or Cabernet Sauvignon for added depth.
• Gradually stir in sour cream at serving time to avoid curdling.
• For a creamier texture, add a little heavy cream before serving.
• Want some heat? Sprinkle in a bit of cayenne 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

Keyword Beef Stroganoff soup, creamy beef soup, noodle soup

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