Beef Stroganoff Soup
After four days of sunshine, we had a cloudy and rainy day yesterday. I was in the mood to fix a pot of soup for dinner and since I had some mushrooms to use up I decided to make beef stroganoff soup. My house smelled so amazing while the soup simmered! It turned out to be hearty and really delicious – we all loved it. My son said it was really good but that 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!
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 up to medium then add the noodles and cook for 10 minutes or until the noodles are cooked through. If you would like a thicker soup mix 2-3 tablespoons of cornstarch with a bit of beef broth then add to the boiling soup and stir well until thick. Remove from the heat and let sit for a minute or two to cool down. 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 + 1/4 cup of 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 sit for a minute or two to cool down. 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!