If you’re craving something cozy, rich, and packed with flavor, then this Beef Stroganoff Soup Recipe is going to become your new favorite comfort food. I absolutely love how this soup captures all the creamy, meaty goodness of classic stroganoff, but in a warm, hearty bowl that’s perfect for chilly nights or anytime you want a satisfying meal without too much fuss. Trust me, you’ll find that this soup is not only delicious but also surprisingly easy to make, and I’m excited to walk you through it step-by-step.
Why You’ll Love This Recipe
- Comfort in Every Spoonful: This soup combines tender beef, mushrooms, and creamy broth, giving you all the classic stroganoff flavors in a cozy bowl.
- Easy Weeknight Meal: With just a handful of ingredients and simple steps, you can have dinner ready in about 30 minutes.
- Customizable and Flexible: You can tweak the kind of noodles, add veggies, or adjust creaminess easily to match your taste and pantry.
- Perfect for Leftovers: This soup reheats beautifully, making it a fantastic choice for meal prep or cozy cool-weather lunches.
Ingredients You’ll Need
What’s great about this Beef Stroganoff Soup Recipe is how the ingredients play off each other beautifully—earthy mushrooms, tender strips of beef, savory broth, and that creamy finish with sour cream. When shopping, look for fresh mushrooms and good-quality beef for the best flavor.
- Olive oil: Adds a subtle fruitiness and helps sear the beef perfectly.
- Butter (unsalted): It gives richness to the base and helps soften the veggies nicely.
- Beef sirloin: Thinly sliced for tenderness—make sure to cut against the grain for the best texture.
- Salt & pepper: Enhances all the natural flavors of the ingredients.
- Cremini mushrooms: These have a nice, meaty texture that pairs wonderfully with beef.
- Onion: Adds sweetness and depth to the broth base.
- Garlic: For that warm aromatic punch that builds flavor.
- Worcestershire sauce: Brings a tangy, umami boost that’s classic in stroganoff.
- Smoked paprika: Adds a gentle smoky warmth that elevates the soup.
- Beef broth (low sodium): Use a quality broth since it’s the soup’s base and imparts tons of flavor.
- Egg noodles (dry): Their chewy bite is perfect here, but feel free to swap or omit if needed.
- Sour cream: Gives the soup that creamy signature finish without making it too heavy.
- Fresh parsley: For a fresh herbal touch and pretty garnish when serving.
Variations
I’ve played around with this Beef Stroganoff Soup Recipe to suit different tastes and dietary needs. Feel free to personalize it so it works best for you and your family!
- Make it dairy-free: I once swapped sour cream for coconut cream, and it added a lovely richness without the dairy—just skip the parsley for a more neutral taste.
- Add veggies: Try tossing in chopped carrots or spinach towards the end for extra color and nutrition. My family loves when I bulk it up like this!
- Use different noodles: If you don’t have egg noodles, wide rice noodles or even small pasta shapes work great too.
- Spicy twist: Add a pinch of cayenne or red pepper flakes if you’re craving some heat—I discovered this when serving friends who love a kick.
How to Make Beef Stroganoff Soup Recipe
Step 1: Sear the Beef to Perfection
Start by heating the olive oil and butter in a large Dutch oven over medium-high heat. Once it’s hot, add your thinly sliced beef sirloin that’s generously seasoned with salt and pepper. I like to sear the beef in batches to avoid overcrowding the pot—it helps develop a beautiful brown crust instead of steaming the meat. Cook each batch for about 5 minutes until the beef is just browned but not fully cooked through, then transfer it to a plate using a slotted spoon.
Step 2: Sauté the Veggies
Next, toss in the sliced cremini mushrooms, chopped onion, and minced garlic into the pot. Stir and cook them until they soften and release their aromas—about 3 minutes. This step builds the flavor base for your soup and fills your kitchen with the most irresistible smells.
Step 3: Build the Broth
Sprinkle in the Worcestershire sauce and smoked paprika, giving everything a good stir. Then pour in the beef broth and bring the mixture to a boil. Once boiling, add the seared beef back to the pot. It’s starting to come together now!
Step 4: Cook the Noodles
Stir in the dry egg noodles and let the soup simmer for about 8 minutes, or until the noodles are cooked to your liking. Make sure not to overcook the noodles if you plan to reheat leftovers; they can get mushy, which I personally try to avoid by adding noodles fresh when reheating.
Step 5: Add the Creamy Finish
Here’s a little trick I discovered that makes all the difference: temper your sour cream before adding it directly into the hot soup. Whisk the sour cream with about ½ cup of the hot broth in a small bowl until smooth, then pour it back into the pot and stir. This prevents the sour cream from curdling and keeps the soup silky smooth.
Step 6: Final Seasoning and Serve
Give your soup a taste and adjust salt and pepper if needed. Garnish with fresh chopped parsley for color and freshness, then ladle it into bowls and enjoy the comforting hug of this stroganoff-inspired soup.
Pro Tips for Making Beef Stroganoff Soup Recipe
- Slice Against the Grain: I learned this early on—the beef stays tender and melts in your mouth when cut this way.
- Don’t Overcrowd the Pan: Sear the beef in small batches so you get a nice brown crust instead of steaming the meat, which I used to overlook.
- Temper the Sour Cream: Mixing it with hot broth before adding prevents curdling and keeps the soup silky.
- Add Noodles at Serving Time: If making ahead, cook the noodles separately or add fresh when reheating to keep them from turning mushy.
How to Serve Beef Stroganoff Soup Recipe
Garnishes
I always top this soup with a sprinkle of fresh parsley—it adds a lovely pop of green and a fresh, slightly peppery flavor that balances the creamy broth perfectly. Sometimes, I’ll add a dollop of extra sour cream on top for an extra indulgent touch.
Side Dishes
For sides, I love pairing this soup with crusty bread or warm garlic rolls—it’s great for dipping and soaking up every last bit. A simple green salad with a tangy vinaigrette also complements the richness of the soup nicely.
Creative Ways to Present
For special occasions, I’ve served this soup in small bread bowls, which look charming and add an edible element to the meal. Another fun idea is layering it in clear mugs for a cozy, casual presentation at a gathering—guests loved how approachable that felt!
Make Ahead and Storage
Storing Leftovers
I usually store leftover beef stroganoff soup in airtight containers in the fridge for up to 3 days. I always let it cool before sealing to keep the flavor fresh and to avoid soggy noodles.
Freezing
This soup freezes well, but I recommend freezing it without the egg noodles if possible. When you’re ready to enjoy it again, thaw it overnight and cook fresh noodles separately to add before serving. I discovered that this keeps the texture much better.
Reheating
I reheat the soup on the stovetop over medium heat, stirring occasionally to keep it smooth. If it feels too thick, I add a splash of beef broth or water to adjust consistency. Adding fresh noodles at this point keeps everything tasting like it’s freshly made.
FAQs
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Can I use a different cut of beef in this Beef Stroganoff Soup Recipe?
Absolutely! While sirloin is great for tenderness and quick cooking, you can use ribeye, tenderloin, or even stew meat if you’re willing to cook the soup a bit longer to tenderize the meat. Just make sure to slice it thinly to keep the texture right.
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How can I make this recipe gluten-free?
Swap the egg noodles with gluten-free pasta or use spiralized vegetables like zucchini noodles. Just keep an eye on cooking times since these alternatives may cook faster.
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Is there a way to make this Beef Stroganoff Soup Recipe in a slow cooker?
Yes! Brown the beef first, then add all ingredients except the sour cream and noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add sour cream and noodles in the last 15 minutes on high or just before serving to keep the noodles from getting mushy.
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Can I make this soup without sour cream?
You can substitute sour cream with Greek yogurt for a tangy twist or use heavy cream for extra richness. Just add it gently and temper it with some hot broth to avoid curdling.
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How long does this Beef Stroganoff Soup Recipe keep in the fridge?
Leftover soup keeps well in the refrigerator for up to 3 days in a sealed container. Reheat gently to maintain the best texture and flavor.
Final Thoughts
This Beef Stroganoff Soup Recipe is one of those dishes that feels like a warm hug on a cold day and brings everyone to the table with a smile. I’ve found it’s the perfect blend of old-school comfort and simple weeknight goodness, making it a real winner in my house. Whether you follow it exactly or add your own flair, I hope you enjoy making and sharing this cozy, creamy soup as much as I do. So grab your apron, get your ingredients ready, and dive into this delicious, soul-satisfying soup—you won’t regret it!
Print
Beef Stroganoff Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Stroganoff Soup combines tender strips of beef sirloin with cremini mushrooms, onions, and egg noodles simmered in a rich, flavorful broth. Enhanced with sour cream and fresh parsley, this comforting soup offers all the classic flavors of traditional Beef Stroganoff in a warm, satisfying bowl perfect for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound beef sirloin, cut into thin strips
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 8 ounces cremini mushrooms, stems trimmed and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 8 cups low sodium beef broth
- 4 ounces dry egg noodles
- ½ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Sear the Beef: In a large Dutch oven, heat olive oil and butter over medium-high heat. Season the beef sirloin strips generously with salt and pepper. Cook the beef until slightly browned, about 5 minutes. Use a slotted spoon to transfer the meat to a plate to prevent overcooking.
- Sauté Vegetables: To the same pot, add mushrooms, onion, and garlic. Stir occasionally and cook until the vegetables soften, approximately 3 minutes.
- Add Flavorings and Broth: Stir in Worcestershire sauce and smoked paprika, then pour in the beef broth. Mix everything well, bring to a boil, then return the seared beef strips back into the pot.
- Cook Noodles: Add the egg noodles to the boiling soup and cook for about 8 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Temper and Add Sour Cream: In a small bowl, whisk the sour cream with about ½ cup of the hot soup liquid to temper it, then gradually stir this mixture back into the pot to enrich the soup without curdling.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Garnish with fresh chopped parsley and serve hot.
Notes
- Slice the beef thin against the grain to ensure it stays tender.
- Sear the beef in batches if necessary to avoid overcrowding the pot, which causes steaming instead of browning.
- Temper the sour cream by mixing it with hot soup before adding it to prevent curdling.
- If preparing in advance, cook all components except the noodles and add freshly cooked noodles just before serving to avoid mushiness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
