Beef Stroganoff Soup

This easy recipe for Beef Stroganoff Soup is packed with tender chunks of beef, savory mushrooms, and egg noodles in the most amazing creamy broth that’s inspired by classic stroganoff.

Your family is going to go crazy for this comforting and hearty beef noodle soup meal that’s made all in one pot for an easy weeknight dinner!

I love beef stroganoff! It’s a meal that I grew up with that my mother would make often.

Since then, I’ve developed some variations, like ground beef stroganoff and chicken stroganoff. Both of these recipes are delicious too!

But I think that this recipe for Beef Stroganoff Soup is my new favorite. It has everything I want in a really delicious stroganoff, like tender pieces of beef, a tangy, savory sauce with sour cream, meaty mushrooms, and noodles, but in soup form!

Making a soup version of beef stroganoff means that it’s simple to make in one pot, ready in about 40 minutes, and served in big bowls for maximum comfort food enjoyment.

Why You’ll Love This Recipe

1. A One Pot Recipe– Everything, including the noodles, is cooked in the same pot, which means fewer dishes and more time to enjoy with your family after dinner.
2. Traditional Flavors – This soup tastes just like a classic beef stroganoff (a classic Russian dish that’s popular worldwide), with the same rich, savory flavors that you love!
3. Easy Ingredients– Strognaoff might sound fancy, but everything you need to make it is simple to find in the grocery store, or already in your cupboards.

Key Ingredients In Beef Stroganoff Soup

Here’s what you need to make this hearty beef noodle soup:

• Stew Meat: Use your favorite cut of beef stew meat, and slice it into bite sized pieces. I like to keep the pieces big enough to see, but small enough that you can fit them on a soup spoon!
• Beef Broth: Whenever possible, I use homemade beef bone broth to make soups. It’s so nutritious and easy to pull out of the freezer whenever I need it! You can also use store-bought beef broth for this recipe if you prefer.
• Egg Noodles: I like to use wide egg noodles, but other sizes will also work just fine.
• Mushrooms: Sliced white button mushrooms are perfect, and you can also use cremini mushrooms if you prefer them for a meatier flavor.
• Sour Cream: This is just one of the ingredients that create the flavor of the broth, but it’s the most important! Sour cream makes the broth creamy and tangy. Don’t try to substitute it with anything else.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Beef Stroganoff Soup

1. Prepare the Beef: Season the diced stew meat generously with salt and pepper.
2. Sear: In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the meat for a few minutes on each side until browned. Remove the meat from the pan and set it aside for now.
3. Saute the Vegetatables: Add another tablespoon of oil to the dutch oven, and saute diced onions, sliced mushrooms, and minced garlic for about 4 minutes, or until the onion is translucent.
4. Season: Add tomato paste and Worcestershire sauce to the pot and stir to combine.

1. Simmer the Soup: Now add the beef back to the pot along with the beef broth. Stir, scraping up any bits stuck to the bottom of the pan. Bring to a boil and simmer, covered, for 20 minutes, or until the beef is tender.
2. Add the Noodles: Put the dry egg noodles in the soup and continue to simmer for about 5 minutes, or until the noodles are al dente. Remember that they will continue to cook and absorb liquid even after the soup is finished cooking.
3. Mix the Thickener: While the noodles are cooking, combine the sour cream and cornstarch in a large measuring cup and whisk together. Then add about a cup of the hot broth from the soup, and whisk until there are no lumps.
4. Thicken: Once the noodles are al dente, stir in the sour cream mixture. Continue simmering the soup for another minute or two, or until the broth begins to thicken. Adjust seasonings to taste, and serve right away, garnished with fresh parsley.

Recipe Tips

• Mixing the sour cream and cornstarch with a small amount of hot broth helps to temper the mixture so that you can avoid any clumps in the soup.
• It only takes a few minutes to get a really nice sear on the beef pieces. Avoid overcooking the meat at this stage.
• You don’t want to boil the sour cream. So once you add it to the pot, be sure to keep the soup at a simmer until it is finished cooking.

Storing Tips

Keep leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb liquid from the broth, so you may prefer to eat it sooner than that though.

Slow Cooker Instructions

Like most soup recipes, this one can be made in the crockpot instead of on the stove!

• Sear the beef and then transfer it to the slow cooker. Then saute the mushrooms, onions, and garlic, and transfer those to the pot.
• Add beef broth, tomato paste, and Worcestershire sauce, and cook on low for 6-8 hours, or high for 4-6 hours.
• Cook the egg noodles separately on the stovetop,
• Before serving, stir in the noodles and a slurry of sour cream, cornstarch, and broth. Heat over “warm” setting until thickened.

What To Serve With Beef Stroganoff Soup

I love to enjoy a bowl of this delicious soup with freshly baked no-knead bread and a simple tossed salad.

You might also like to try a colorful Russian vinegret salad and Plushki for dessert!

Recipe FAQs

More Hearty Soup Recipes

Cabbage and Sausage Soup

Hungarian Mushroom Soup

Chicken Enchilada Soup

Creamy Chicken And Mushroom Soup

All Soups →

This soup will make the most amazing dinner, and it’s just as easy to make on a busy weeknight as it is to make it for a cozy weekend meal! Don’t forget to Pin this recipe for beef stroganoff soup so that you’ll always have it.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 26 votes

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Beef Stroganoff Soup

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Author: Diana

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Comforting and hearty Beef Stroganoff Soup with noodles is made easily in one pot! It's a savory and delicious dinner any night of the week.

6 servings

Comforting and hearty Beef Stroganoff Soup with noodles is made easily in one pot! It's a savory and delicious dinner any night of the week.

Equipment

• 6-quart Dutch Oven

Ingredients 

1/2x1x2x3x

• ▢ 3 tablespoons olive oil divided
• ▢ 1 ¼ pounds (560 grams) stew meat cut into bite sized cubes
• ▢ Salt and pepper to taste
• ▢ 1 medium onion diced
• ▢ 10 ounces (280 grams) cremini mushrooms sliced
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons tomato paste
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 8 cups (2 liters) beef broth
• ▢ 3 cups (8 ounces) (225 grams) wide egg noodles uncooked
• ▢ ¾ cup (180 ml) sour cream
• ▢ 3 tablespoons cornstarch
• ▢ Fresh parsley for garnish

Instructions 

• Place the stew meat in a medium bowl and season it generously with salt and pepper. Mix to combine.
• In a dutch oven, heat 2 tablespoons olive oil over medium-high heat. Once the dutch oven is hot, sear the meat a few minutes on each side until browned. Remove the pieces of meat with a spoon and transfer it to a bowl and set it aside. (You do not have to cook the meat all the way through. It will continue to cook when we add the broth and simmer it.)
• Add the remaining olive oil to the dutch oven and saute the onions, mushrooms, and garlic until the onions start to become translucent about 3-5 minutes.
• Add the tomato paste and Worcestershire sauce to the pot and stir together to combine.
• Return the seared meat back to the pot and pour in the beef broth. Bring it to a boil and simmer covered for 20 minutes, or until the beef is tender.
• Add the dried egg noodles and continue to simmer until noodles are al dente, about 5 minutes.
• As soon as you start cooking the noodles, combine the sour cream and cornstarch in a large measuring cup and mix together. Add about a cup of the hot broth from the pot and whisk together until there are no clumps of cornstarch.
• Stir it into the pot and continue simmering it with the noodles, until the broth begins to thicken. Taste and adjust seasonings as needed.
• Garnish with fresh parsley and serve.

Notes:

• Mixing the sour cream and cornstarch with a small amount of hot broth helps to temper the mixture so that you can avoid any clumps in the soup.
• It only takes a few minutes to get a really nice sear on the beef pieces. Avoid overcooking the meat at this stage.
• You don’t want to boil the sour cream. So once you add it to the pot, be sure to keep the soup at a simmer until it is finished cooking.
• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb liquid from the broth, so you may prefer to eat it sooner than that though.
• To Freeze: If you’d like to freeze this soup, make it without the noodles. Freeze for up to 2 months. When you’re ready to serve, thaw and reheat, adding freshly cooked noodles. 
• Crockpot Instructions:
  • Sear the beef and then transfer it to the slow cooker. Then saute the mushrooms, onions, and garlic, and transfer those to the pot.
  • Add beef broth, tomato paste, and Worcestershire sauce, and cook on low for 6-8 hours, or high for 4-6 hours.
  • Cook the egg noodles separately on the stovetop,
  • Before serving, stir in the noodles and a slurry of sour cream, cornstarch, and  1 cup of hot broth from the pot. Heat over the “warm” setting until thickened. 

Nutrition Information

Calories: 763kcal, Carbohydrates: 94g, Protein: 45g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 175mg, Sodium: 793mg, Potassium: 1606mg, Fiber: 4g, Sugar: 5g, Vitamin A: 338IU, Vitamin C: 3mg, Calcium: 109mg, Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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