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
Scale
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
