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.
Servings: 6 servings
Ingredients
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
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.
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.