Beef Stroganoff Soup
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!
Ingredients
- 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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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