Beef Stroganoff Soup
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
Ingredients
- 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
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
Find it online: https://littlesunnykitchen.com/beef-stroganoff-soup/