Beef Stroganoff Soup
After four days of sunshine, we had a cloudy and rainy day yesterday and I was in the mood for soup. Since I had mushrooms, I made this easy beef stroganoff soup recipe to pair with a big salad and freshly baked bread for dinner. My house smelled so amazing while the soup simmered and it was hearty and delicious–we all loved it. My son said it was good but he didn’t like the mushrooms, when I asked him why, he said, “Because they are fungus and that’s gross”. This coming from the kid who could live off of super-strong blue cheese. Silly boy!
Beef Stroganoff Soup
Ingredients:
- 3 tsp olive oil
- ¾ lb of lean chuck cut into small bite-sized cubes
- ½ sweet yellow onion, diced
- 8 oz button mushrooms, sliced
- 5 cloves of garlic, minced
- 3 sprigs of fresh thyme, leaves only
- Sea salt and freshly cracked pepper, to taste
- 6 cups of beef broth
- 1 tbsp Dijon mustard
- 1-2 tsp Worcestershire sauce
- 1 bay leaf
- 2 cups of egg noodles
- 2-3 tbsp cornstarch + ¼ cup of cold beef broth **if a thicker soup is desired
- 3 tbsp sour cream
- Chives, chopped, for garnish
How to Make Beef Stroganoff Soup
Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook for 2-3 minutes, or until browned.
Add the onion and mushrooms then cook, stirring often, for 2-3 minutes.
Add the garlic and thyme then season with sea salt and freshly cracked pepper, to taste; cook stirring constantly for 1 minute.
Add the beef broth, Dijon mustard, Worcestershire sauce, and bay leaf to the Dutch oven then stir until well combined.
Cover with a lid and simmer for 2-3 hours.
Turn the heat to medium, add the noodles, and cook for 10 minutes or until the noodles are cooked through. Side Note: If you prefer a thicker soup mix 2-3 tablespoons of cornstarch with a bit of cold beef broth then add to the boiling soup and stir well until thick.
Remove from the heat and allow to cool down for a few minutes.
Add the sour cream and stir until well combined; taste the soup and re-season with sea salt, freshly cracked pepper, Dijon, or Worcestershire sauce if needed.
Serve immediately. Enjoy.
Equipment
Ingredients
- 3 tsp olive oil
- ¾ lb of lean chuck cut into small bite-sized cubes
- ½ sweet yellow onion, diced
- 8 oz button mushrooms, sliced
- 5 cloves of garlic, minced
- 3 sprigs of fresh thyme, leaves only
- Sea salt and freshly cracked pepper, to taste
- 6 cups of beef broth
- 1 tbsp Dijon mustard
- 1-2 tsp Worcestershire sauce
- 1 bay leaf
- 2 cups of egg noodles
- 2-3 tbsp cornstarch + ¼ cup of cold beef broth **if a thicker soup is desired
- 3 tbsp sour cream
- Chives, chopped, for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook for 2-3 minutes, or until browned.
- Add the onion and mushrooms then cook, stirring often, for 2-3 minutes.
- Add the garlic and thyme then season with sea salt and freshly cracked pepper, to taste; cook stirring constantly for 1 minute.
- Add the beef broth, Dijon mustard, Worcestershire sauce, and bay leaf to the Dutch oven then stir until well combined.
- Cover with a lid and simmer for 2-3 hours.
- Turn the heat up to medium then add the noodles and cook for 10 minutes or until the noodles are cooked through. Side Note: If you would like a thicker soup mix 2-3 tablespoons of cornstarch with a bit of cold beef broth then add to the boiling soup and stir well until thickened.
- Remove from the heat and let the soup cool for a few minutes.
- Add the sour cream and stir until well combined.
- Taste the soup and re-season with sea salt, freshly cracked pepper, Dijon, or Worcestershire sauce if needed.
- Serve immediately. Enjoy.
It was a gloomy day out here in LA today too. I really wish I had some of this soup tonight. It looks so soothing, hearty, and chockfull of my favorite ingredients.
Oh I love Beef strog and I have a sore throat so definitely into soup. Now to get someone to make it for me 🙂
| Bright Green Laces |
I love beef stroganoff! I haven’t had it in years…probably since my mom used to make it when I was in high school…I never would have thought to turn it into a soup! I might actually have to try it again! THanks!
I also love beef stroganoff. so this is perfect for the cold wet weather we are having at the moment. Diane
Very creative Pam – it looks delicious.
I love beef stroganoff, and turning it into soup is genius! Another “why didn’t I think of that?” moment! My family will love this!
Creative mixing of two recipes! And it looks really healthy (better than deep frying something to vary it).
What a creative idea! I love beef stroganoff… can’t wait to try this!!
What a delicious looking soup! Stroganoff is a favorite in our household, the soup version would be a welcome change up. I am in love with your spoons!! Those are GREAT! Where did you find them??
This sounds wonderful!
Beef stroganoff is great. I’m sure it was a wonderful soup!
Ñppk really nice Pam!
I definitely had aversions like that when i was little…somehow blue cheese fungus seemed better than mushroom fungus. Actually…it kind of still does. 😛
Yum, I pinned this to come back to and try soon! I love egg noodles in pretty much anything, so this is perfect for me!
This sound like a hearty delicious soup. I love beef stroganoff so this would be great to make.
I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.
Sure, I read this superb sounding soup on a day when it is 80 degrees here, lol.
Making the soup as I write this & my house smells absolutely wonderful. I cannot wait to devour a nice, big bowl of this hearty delicious soup! Thanks Pam!
I have made this so many times since I found the recipe on Pinterest a while ago. It is absolutely fantastic! It doesn’t matter if the weather is hot or cold out…just make it, you won’t be sorry!