How To Make Beef Stroganoff Soup
Have a warm and filling beef stroganoff soup to pair with your everyday meal. It is creamy and the pasta makes it more delicious and flavorful.
Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add the steak and season with a few generous pinches of salt and pepper.
Sauté for 5 to 7 minutes, stirring once every minute or so, until browned. Remove steak from the pot with a slotted spoon and transfer to a separate plate. Set aside.
Add the remaining 1 tablespoon butter to the stockpot, along with the mushrooms, onion, and garlic. Sauté for 5 to 6 minutes, or until the onion is soft and the mushrooms are browned.
Add in the white wine, and deglaze the pan by using a wooden spoon to scrape those tasty brown bits off the bottom of the pan. Let the mixture continue cooking for 3 minutes until the liquid has reduced by about half.
Add in beef stock, Worcestershire sauce, and egg noodles, and stir until combined. Continue cooking until the mixture reaches a simmer.
Then reduce heat to medium-low and continue to simmer until the noodles are al dente, about 5 to 8 minutes, stirring occasionally.
Meanwhile, as the noodles are cooking, whisk the remaining 1/2 cup of beef stock and flour together in a small bowl until combined.
When the noodles are al dente, stir the flour mixture and sour cream into the soup until they are combined. Continue simmering for 5 minutes.
Stir the cooked steak back into the soup. Taste, and season with salt and pepper as needed.
Serve hot, garnished with parsley if desired.
- Calories: 1633.22kcal
- Fat: 60.81g
- Saturated Fat: 33.52g
- Trans Fat: 0.26g
- Monounsaturated Fat: 16.45g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 185.44g
- Fiber: 6.43g
- Sugar: 49.34g
- Protein: 45.94g
- Cholesterol: 218.02mg
- Sodium: 2422.06mg
- Calcium: 444.54mg
- Potassium: 1678.28mg
- Iron: 7.51mg
- Vitamin A: 504.05µg
- Vitamin C: 22.65mg
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