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Beef Stroganoff Soup

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 turn my regular beef stroganoff into a 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!

Beef Stroganoff Soup

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.

Beef Stroganoff Soup

 

Beef Stroganoff Soup

Beef Stroganoff Soup

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Pam / For the Love of Cooking

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.
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19 Comments

  1. 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!

  2. 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!

  3. 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. 😛

  4. 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!

  5. 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!