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–+ servings

Creamy Beef and Mushroom Stroganoff Soup

This Beef Stroganoff Soup recipe 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 492 kcal

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.

Nutrition

Calories: 492kcalCarbohydrates: 32gProtein: 47gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 149mgSodium: 1355mgPotassium: 1340mgFiber: 2gSugar: 5gVitamin A: 828IUVitamin C: 6mgCalcium: 125mgIron: 5mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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