Beef Stroganoff Soup
Servings 6
Equipment
- Dutch oven
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.