This Beef Stroganoff Soup uses all the flavors of classic beef stroganoff and transforms them into cozy and comforting soup form. Easy to prep, full of flavor and cooked in one pot, this easy soup recipe is perfect for busy weeknights.
Traditional beef stroganoff is one of those classic dinners we all enjoy and this great recipe contains all the essential ingredients - thin slices of tender beef, combined with fresh mushrooms, onion and garlic in a creamy sauce. I cook the pasta noodles in this delicious soup too, so they take on all that flavor in the savory broth.
I've used thin slices of beef steak, but you could also use ground beef or even some leftover roast beef if you're lucky enough to have some.
Jump to:
- Why You'll Love This Beef Stroganoff with Mushroom Soup Recipe
- Beef Stroganoff Soup Ingredients
- How to Make Beef Stroganoff Soup - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Pro Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze Beef Stroganoff Soup?
- Pin This Beef Stroganoff Soup Recipe For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Creamy Beef and Mushroom Stroganoff Soup
- Reader Comments & Ratings
Why You'll Love This Beef Stroganoff with Mushroom Soup Recipe
- This pot of soup is quick to prepare and cook, it can be on the table in just 40 minutes, making this a perfect mid week dinner option for the whole family.
- Everything is cooked in one pot, which keeps all the flavor in, and also saves on the washing up!
- Soup of any kind is a great make ahead dinner as it tastes better the longer it sits, allowing all the flavors to incorporate.
- Leftover soup makes a quick an easy lunch the next day. Or heat some up and pack in a thermos for lunch on the go.
- Looking for a hearty and delicious bowl of soup, try another easy recipe from the Family Food Kitchen:
Beef Stroganoff Soup Ingredients
Find the full list and quantities in the recipe card below.
Beef - I like to use beef sirloin or tenderloin which I cut into thin bite sized slices so it cooks quickly.
Pasta - I've used wide egg noodles, but you can use any variety of pasta noodle in this soup.
Broth - for intense meaty flavor, I use a good quality beef broth.
Vegetables - I like to use cremini mushrooms, along with onion and garlic to add flavor to this hearty beef soup.
Seasonings - I season the soup with sweet smoked paprika, sea salt and black pepper. I also add a small amount of Worcestershire sauce which is an easy way to add great depth of umami, savory flavor and a little acidity to the soup.
Sour Cream - I like to use sour cream as it gives the soup a creamy texture and a little acidity. You can swap sour cream for heavy cream if you prefer.
How to Make Beef Stroganoff Soup - Step-By-Step
Find the full printable recipe below.
Season the beef strips with salt and pepper then sear for one minute on each side in melted butter over a medium high heat. Remove the sautéed beef to a plate and set aside.
Add the onion and mushroom to the same pot and sauté for around 8-10 minutes until the onions are softening and the mushrooms go dark and and take on a savory umami flavor.
Now add the minced garlic then cook for a further minute before adding the paprika and sprinkle over the flour.
Add the tomato paste and Worcestershire sauce then stir, scraping up any bits from the bottom of the pot and season again.
Add the beef stock and bring the soup to a boil before adding the noodles and simmer until al dente according to packet instructions.
Take the reserved beef and add back to the pan. Simmer for a minute or two to let it heat through.
Temper the sour cream by placing it in a small bowl then carefully adding a ladleful of the hot broth from the soup pot. Stir the broth into the sour cream then add the whole mixture back into the soup, stirring until well mixed. This tempering process will prevent the sour cream from splitting.
Taste and season again if needed then sprinkle with chopped parsley to garnish.
Frequently Asked Questions
What is stroganoff sauce made from?
I use a good quality beef stock as the base of my stroganoff sauce, which is also flavored with mushrooms, onion and garlic, and traditionally finished with sour cream.
How to stop sour cream curdling in hot soup?
The trick is to not add cold cream to hot soup, so I recommend tempering the sour cream to stop it curdling.
Turn the stove down to low, then gradually add some of the hot liquid from the skillet into the sour cream, add one tablespoon at a time and stir through before adding another.
After 3-4 tablespoons, add the sour cream to the soup and give it a few minutes then gradually increase the temperature in the skillet.
What is the best cut of beef to use for stroganoff?
I recommend using sirloin steak or tenderloin as these are leaner cuts of beef. You could also use rump or rib eye steak, but just ensure you cut away most of the fat.
Why has my stroganoff gone 'gummy'?
To avoid 'gummy' soup ensure you keep the liquid simmering when cooking the pasta noodles. If the soup is on too low a heat, the pasta will become gummy.
Variations & Substitutions
- You can use ground beef or make leftover beef stroganoff soup.
- Swap the beef for some chicken breast or thigh meat and make chicken stoganoff soup.
- I've used cremini mushrooms, but you can use any variety of mushroom in this soup.
- If you're cooking for vegetarians make a mushroom stroganoff by omitting the meat and using a variety of fresh mushrooms.
- Swap egg noodles for any other variety or shape of pasta noodle.
- I've added fresh parsley as a garnish, but you can also stir some extra through the soup as it cooks.
Pro Tips & Tricks
You really just want to sear the meat in a super hot pan. Literally one minute each side - just enough for it to change color.
When cooking the meat don't over crowd the pan, sear in a single layer in batches if necessary.
Take time to temper the sour cream sauce before adding to the skillet, this will stop the cream splitting and spoiling the sauce.
Taste the soup before serving and add a little more seasoning if needed. Proper seasoning makes all the difference to the finished dish.
How To Serve
This soup is definitely hearty enough to provide a full meal on it's own. However, if you wish you can add a side of crusty bread for mopping up the juices. If you'd like to be healthier add a Green Salad with a fresh lemony dressing or this easy Kale and Cannelini Bean Salad.
How To Reheat
Once cooked, allow the soup to cool completely before placing into an airtight container. Store leftovers in the refrigerator for 3-4 days.
To re-heat, place in a saucepan and warm up gently over medium heat, this will help stop the sour cream from splitting. Do not boil the soup.
How to Freeze Beef Stroganoff Soup?
I recommend freezing this soup before you add the sour cream or the pasta noodles. Allow to cool and store in an airtight container for up to 3 months.
When it comes to reheating, defrost the soup, add to a saucepan and heat up before adding and cooking the pasta noodles and stirring through the sour cream.
Pin This Beef Stroganoff Soup Recipe For Later
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More Easy Soup Recipe Ideas
Printable Recipe
Creamy Beef and Mushroom Stroganoff Soup
Ingredients
- 2 tbsp Unsalted Butter
- 1½ lb Beef Sirloin or Tenderloin - cut into thin bite sized slices
- Sea Salt and Black Pepper
- 1 medium Onion - finely diced
- 10 oz Cremini Mushrooms - sliced
- 2 cloves Garlic - minced
- 1 tsp Sweet Smoked Paprika
- 1 tbsp All-Purpose Flour (Plain Flour)
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 5 cups Beef Broth
- 4 oz Wide Egg Noodles
- ½ cup Sour Cream
- 1 tbsp Chopped Parsley - optional for garnish
Instructions
- Melt the butter over a medium-high heat In a large dutch oven or pot.
- Season the sirloin slices with salt and pepper. Add them to the pan and sear for one minute on each side when the pan is smoking hot. You might need to work in batches to not overcrowd the pan.
- Remove the meat to a plate and reserve.
- Add the onion and mushroom to the same pot and sauté for around 8-10 minutes until the onions are softening and the mushrooms go dark and and take on a savory umami flavor.
- Add the minced garlic. Cook for a further minute.
- Add the paprika and sprinkle over the flour (this helps to thicken the soup).
- Next add the tomato paste and Worcestershire sauce. Stir, scraping up any bits from the bottom of the pot and season again.
- Add the beef stock and bring the soup to a boil.
- Add the noodles and simmer on a low heat until al dente according to packet instructions.
- Take the reserved beef and add back to the pan. Simmer for a minute or two to let it heat through.
- Place the sour cream in a small bowl and carefully add a ladleful of the hot broth from the soup pot. This is called tempering and will prevent the sour cream from splitting.
- Stir the broth into the sour cream then add the whole mixture back into the soup, stirring until well mixed.
- Taste and season again if needed.
- Sprinkle with parsley to finish, if desired.
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