This Beef Stroganoff Soup takes the familiar, comforting flavors of classic stroganoff and turns them into a cozy, spoonable weeknight supper. Think tender seared beef, savory mushrooms, and a tangy sour cream finish, all in a rich beef broth with wide egg noodles. It’s simpler to pull together than the plated version, and it warms a crowd without fuss.

I test recipes for practical, repeatable results. The technique here is straightforward: brown the beef, sweat the aromatics, simmer briefly until everything melds, then temper in sour cream for a silky finish. The soup holds its character whether you serve it family-style or ladle it into bowls for guests.

Below I’ll walk you through exactly what goes in, how to make it step by step, sensible swaps if you need them, the tools that matter, and the small mistakes to avoid. Read once, keep the page open while you cook, and you’ll have a deeply flavorful bowl in under an hour.

What’s in the Bowl

This is a beef-forward, mushroom-rich broth with wide egg noodles. The seared stew meat gives you bite-sized pieces that stay tender. Mushrooms and onion provide the umami backbone, tomato paste and Worcestershire add depth, and sour cream rounded with cornstarch gives the broth its silky, slightly tangy finish. Fresh parsley at the end brightens each spoonful.

Ingredients

3 tablespoons olive oil, divided — for searing the beef and sautéing the vegetables; keep some oil back for the second sauté step.
1 ¼ pounds (560 grams) stew meat, cut into bite sized cubes — the main protein; browning this builds flavor.
Salt and pepper, to taste — essential for seasoning at several stages; taste before serving.
1 medium onion, diced — adds sweetness and body to the broth.
10 ounces (280 grams) cremini mushrooms, sliced — bring earthiness and soak up the beefy broth.
4 cloves garlic, minced — aromatic lift; add when the onion is translucent so it doesn’t burn.
2 tablespoons tomato paste — deepens color and adds savory concentration.
2 tablespoons Worcestershire sauce — concentrated umami and a touch of acidity.
8 cups (2 liters) beef broth — forms the soup base; use a good-quality broth for best results.
3 cups (8 ounces) (225 grams) wide egg noodles, uncooked — the classic stroganoff pasta, they thicken and comfort the soup.
¾ cup (180 ml) sour cream — the creamy, tangy finish; tempered before adding so it doesn’t curdle.
3 tablespoons cornstarch — mixed with the sour cream to help thicken the broth gently.
Fresh parsley — for garnish and a fresh contrast to the rich broth.

How to Prepare (Beef Stroganoff Soup)

Place the stew meat in a medium bowl, season generously with salt and pepper, and toss to coat.
Heat a Dutch oven over medium-high heat and add 2 tablespoons olive oil. When the oil is hot, add the meat in a single layer (do not overcrowd) and sear, turning occasionally, until browned on most sides, a few minutes. Remove the meat to a bowl and set aside.
Add the remaining 1 tablespoon olive oil to the pot and reduce heat to medium. Add the diced onion, sliced mushrooms, and minced garlic. Sauté, stirring occasionally, until the onion is translucent and the mushrooms are softened, about 3–5 minutes.
Stir in the tomato paste and Worcestershire sauce and cook about 1 minute to combine.
Return the seared meat to the pot and pour in the beef broth. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes, or until the beef is tender.
Uncover and add the uncooked wide egg noodles. Maintain a gentle simmer and cook until the noodles are al dente, about 5 minutes, stirring occasionally.
While the noodles cook, place the sour cream and cornstarch in a large measuring cup and whisk until smooth. Ladle about 1 cup of hot broth from the pot into the cup and whisk to temper the mixture and remove lumps. Pour the tempered sour cream mixture back into the pot and stir to combine.
Continue to simmer gently with the noodles for 1–2 minutes, until the broth begins to thicken and the noodles are fully cooked. Taste and adjust salt and pepper as needed.
Remove from heat, garnish with fresh parsley, and serve.

Why It’s Crowd-Pleasing

This soup hits comforting flavor checkpoints: browned beef for savory depth, mushrooms for earthiness, and a velvety, slightly tangy finish from the sour cream. The wide egg noodles make it filling without being heavy. It’s familiar enough to please picky eaters and interesting enough for people who appreciate rich, layered flavors.

Timing is friendly for busy nights. Searing builds big flavor quickly, and the simmer is short—just enough to tenderize the cubes. The texture contrast between tender beef, soft noodles, and sautéed mushrooms keeps the bowl engaging with every spoonful.

Quick Replacement Ideas

Beef — if you don’t have stew meat, short ribs or chuck cut into cubes work similarly; adjust simmer time until tender.
Mushrooms — if cremini aren’t available, white button mushrooms are an easy swap.
Sour cream — Greek yogurt can substitute in a pinch, but temper it carefully and don’t boil after adding.
Egg noodles — any wide pasta or even small dumplings can work; adjust cooking time accordingly.

Equipment & Tools

Dutch oven — ideal because it sears well and holds a steady simmer.
Sharp knife and cutting board — for evenly sized beef cubes and sliced mushrooms.
Large measuring cup or bowl — to temper the sour cream and cornstarch mix.
Wooden spoon or heatproof spatula — for stirring without scratching your pot.

Don’t Do This

Don’t skip browning the meat. Searing adds Maillard flavor that you’ll miss in the final broth. Don’t add the sour cream directly to high heat; it can separate. Always temper it with hot broth first. Also, avoid overcrowding the pan when searing—the meat needs contact with the hot surface to brown properly.

Don’t boil aggressively after adding the tempered sour cream. A gentle simmer keeps the sauce emulsified and prevents curdling. Finally, don’t overcook the noodles in advance if you plan to store leftovers—pasta keeps absorbing liquid and will become mushy. Cook them in the soup at the end as directed.

In-Season Flavor Ideas

When mushrooms are at their peak—autumn into early winter—use a mix of cremini and shiitake for bolder umami. In spring, a handful of fresh garden parsley or chives stirred in at the end lifts the bowl. If winter citrus is in season, a small twist of lemon zest over the top brightens the richness without changing the character.

Cook’s Notes

Timing

Active time is about 20–30 minutes. The 20-minute covered simmer is enough to get stew meat tender because the pieces are smaller. If your beef is from the tougher end of the cut spectrum, add a few extra minutes and check for tenderness.

Thickening

The cornstarch+sour cream combo gently thickens the broth. If you want a looser soup, reduce cornstarch by 1 tablespoon. If you prefer a thicker, more saucy finish, whisk an additional 1 teaspoon cornstarch into the sour cream before tempering.

Seasoning

Season lightly at first, then taste after the simmer and again after finishing with the sour cream. The sour cream adds a mild tang and can mask saltiness, so final seasoning ensures the balance is right.

Keep-It-Fresh Plan

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid; when reheating, add ¼–½ cup hot beef broth or water and gently warm on the stove to loosen the soup and revive the texture.

For longer storage, remove the noodles and freeze the broth and beef separately for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then cook fresh noodles right before serving for best texture.

Helpful Q&A

Can I make this in a slow cooker?

Yes. Sear the meat first for best flavor, then transfer to the slow cooker with the sautéed onion, mushrooms, tomato paste, Worcestershire, and broth. Cook on low for 6–7 hours or high for 3–4 hours, then add uncooked noodles near the end and follow the tempering step with sour cream and cornstarch. Keep an eye on noodle timing in a slow cooker, as they can overcook quickly.

What if my sour cream curdles?

It usually curdles when added straight to high heat or not tempered. To fix small curdling, remove the pot from heat and whisk vigorously; sometimes that brings it back together. Tempering with hot broth before adding prevents this entirely.

Can I skip the cornstarch?

You can, but the broth will be thinner and less silky. If you prefer not to use cornstarch, reduce the sour cream slightly and be prepared for a looser, more broth-forward soup.

How do I keep the noodles from getting soggy?

Cook the noodles in the soup at the end, just until al dente as the recipe directs. If you plan leftovers, store noodles separately.

Hungry for More?

If you like this spoonable twist on stroganoff, try doubling the mushrooms for an extra earthy version, or finish with a splash of sherry or a teaspoon of Dijon mustard for a subtle lift. Keep a note on your recipe card about any changes that worked for you—this soup is forgiving and a great canvas for small personal tweaks.

Come back to this page when you want a reliably rich, weeknight-ready bowl that still tastes like effort went into it. Serve with crusty bread to sop up every last bit of that silky broth, and you’ve got dinner covered.

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Beef Stroganoff Soup

A hearty soup inspired by beef stroganoff: seared stew meat simmered with mushrooms and onions in beef broth, finished with egg noodles and a sour cream-cornstarch liaison for a creamy, slightly thickened broth.

Prep Time15

Cook Time40

Total Time55

Servings: 6 servings

Ingredients

?3 tablespoonsolive oildivided
?1 1/4 pounds 560 gramsstew meatcut into bite sized cubes
?Salt and pepperto taste
?1 mediumoniondiced
?10 ounces 280 gramscremini mushroomssliced
?4 clovesgarlicminced
?2 tablespoonstomato paste
?2 tablespoonsWorcestershire sauce
?8 cups 2 litersbeef broth
?3 cups 8 ounces(225 grams)wide egg noodlesuncooked
?3/4 cup 180 mlsour cream
?3 tablespoonscornstarch
?Fresh parsleyfor garnish

Instructions

Place the stew meat in a medium bowl, season generously with salt and pepper, and toss to coat.
Heat a Dutch oven over medium-high heat and add 2 tablespoons olive oil. When the oil is hot, add the meat in a single layer (do not overcrowd) and sear, turning occasionally, until browned on most sides, a few minutes. Remove the meat to a bowl and set aside.
Add the remaining 1 tablespoon olive oil to the pot and reduce heat to medium. Add the diced onion, sliced mushrooms, and minced garlic. Sauté, stirring occasionally, until the onion is translucent and the mushrooms are softened, about 3–5 minutes.
Stir in the tomato paste and Worcestershire sauce and cook about 1 minute to combine.
Return the seared meat to the pot and pour in the beef broth. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes, or until the beef is tender.
Uncover and add the uncooked wide egg noodles. Maintain a gentle simmer and cook until the noodles are al dente, about 5 minutes, stirring occasionally.
While the noodles cook, place the sour cream and cornstarch in a large measuring cup and whisk until smooth. Ladle about 1 cup of hot broth from the pot into the cup and whisk to temper the mixture and remove lumps. Pour the tempered sour cream mixture back into the pot and stir to combine.
Continue to simmer gently with the noodles for 1–2 minutes, until the broth begins to thicken and the noodles are fully cooked. Taste and adjust salt and pepper as needed.
Remove from heat, garnish with fresh parsley, and serve.

Equipment

6 Quart Dutch Oven

Notes

Mixing the sour cream and cornstarch with a small amount of hot broth helps to temper the mixture so that you can avoid any clumps in the soup.
It only takes a few minutes to get a really nice sear on the beef pieces. Avoid overcooking the meat at this stage.
You don’t want to boil the sour cream. So once you add it to the pot, be sure to keep the soup at a simmer until it is finished cooking.
To Store:Keep leftovers in an airtight containerin the fridge for up to 3 days. The noodles will continue to absorb liquid from the broth, so you may prefer to eat it sooner than that though.
To Freeze:If you’d like to freeze this soup, make it without the noodles. Freeze for up to 2 months. When you’re ready to serve, thaw and reheat, adding freshly cooked noodles.
Crockpot Instructions:Sear the beef and then transfer it to the slow cooker. Then saute the mushrooms, onions, and garlic, and transfer those to the pot.Add beef broth, tomato paste, and Worcestershire sauce, and cook on low for 6-8 hours, or high for 4-6 hours.Cook the egg noodles separately on the stovetop,Before serving, stir in the noodles and a slurry of sour cream, cornstarch, and 1 cup of hot broth from the pot. Heat over the “warm” setting until thickened.
Sear the beef and then transfer it to the slow cooker. Then saute the mushrooms, onions, and garlic, and transfer those to the pot.
Add beef broth, tomato paste, and Worcestershire sauce, and cook on low for 6-8 hours, or high for 4-6 hours.
Cook the egg noodles separately on the stovetop,
Before serving, stir in the noodles and a slurry of sour cream, cornstarch, and 1 cup of hot broth from the pot. Heat over the “warm” setting until thickened.